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Ingredients
  • One 6- to 7-pound leg of lamb (see Cook's Note)
  • Good olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • One 750-ml bottle dry white wine
  • 2 heads of garlic, broken apart but not peeled
  • 15 large sprigs fresh rosemary
  • 15 large sprigs fresh thyme
  • 6 bay leaves
Steps
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