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Leg of Lamb with roasted fennel, onions, and carrots
FROM JESSICA'S KITCHEN12Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 leg of lamb
- 1 handful garlic cloves (peeled)
- 3 sprigs fresh rosemary (about 4 inches long)
- 3 Tbsp. kosher salt
- 2 Tbsp. crushed black pepper
- olive oil (not extra virgin)
- 2 onions (large, peeled, sliced in wedges)
- 2 fennel (medium, sliced or cut into wedges, including stems and fronds)
- 8 carrots (medium, peeled, cut in thirds, and including green tops)
- 2 tsp. kosher salt
- 1 tsp. crushed black pepper
- olive oil (not extra virgin)
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