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Ingredients
US|METRIC
8 SERVINGS
- 5 lb. leg of lamb (bone-in, anywhere between 4-7 pounds on average)
- 2 Tbsp. olive oil
- salt
- pepper
- 1 large lemon (zested and juiced, or use 2 small lemons)
- 2 Tbsp. garlic (minced, or use 6 peeled cloves)
- 2 Tbsp. olive oil (extra virgin)
- 2 sprigs rosemary
- 1 bunch thyme
- 1 stem basil
- 1 bunch oregano
- 1 stem mint
- 2 cups chicken broth
- 2 lb. yellow potatoes (washed and halved or quartered)
- 1 large onion (sliced in thick rings, or quartered)
- 2 tsp. garlic (minced)
- 2 sprigs rosemary
- 2 bay leaves
- 1/2 tsp. salt (each, & pepper)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika (optional)
- 5 lb. leg of lamb
- lamb leg
- fat
- meat
- olive oil
- pepper
- 2 Tbsp. olive oil (salt & pepper)
- 2 Tbsp. olive oil
- 2 sprigs rosemary
- 1 bunch thyme
- 1 stem basil
- 1 bunch oregano
- 1 stem mint
- 1 large lemon
- 2 lb. yellow potatoes
- 1 large onion
- 2 tsp. garlic
- 2 sprigs rosemary
- 2 bay leaves
- 2 cups chicken broth
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