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Ingredients
  • 1 6 to 8-pound leg of lamb
  • 3 tablespoons fresh rosemary, divided
  • 1 tablespoon fresh thyme
  • 15 cloves peeled garlic, divided
  • 1 tablespoon Dijon mustard
  • juice of one lemon
  • 1 cup olive oil
  • salt to taste
  • pepper to taste
  • 1 teaspoon ground cumin
  • 2 sweet potatoes, cut into 1 ½-inch thick slices
  • 2 large onions, quartered
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