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Roast Leg of Lamb with Potatoes
Ingredients
  • ¾ cup extra-virgin olive oil
  • 2 tbsp. crushed red chile flakes
  • 2 tbsp. dried oregano
  • 4 cloves garlic, minced
  • 1 bunch parsley, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (6 to 7-lb.) leg of lamb, trimmed
  • 8 large russet potatoes, peeled and quartered
Note: Ingredients may have been altered from the original.
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