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Roasted Lamb with Rosemary
Ingredients
  • 1 leg of lamb (about 4 to 5 pounds), bone-in or boneless
  • 4 to 5 sprigs of fresh rosemary
  • 6 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard (optional)
  • 1 cup chicken or beef broth (for basting)
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