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Ingredients
  • 1 (5 to 7 pound) bone-in leg of lamb
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, minced
  • Leaves from 3 fresh rosemary sprigs, chopped
  • subheading: Equipment:
  • Roasting pan, with rack
  • Aluminum foil
  • Sharp chef's knife or carving knife, for carving
  • Instant-read thermometer
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