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Roast Lamb with Orange and Lemon
Ingredients
  • 2 teaspoons chopped thyme
  • Finely grated zest and juice of 1 orange
  • Finely grated zest and juice of 1 lemon
  • One 5-pound butterflied leg of lamb
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for rubbing
  • ΒΌ cup dry white wine
  • 2 tablespoons cold unsalted butter
Steps
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