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Roast Leg Of Lamb With Potatoes And Onions

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 6- to 7-pound bone-in leg of lamb, excess fat trimmed

3 large garlic cloves, thinly sliced

1 tablespoon extra-virgin olive oil

1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried

2 teaspoons minced fresh savory or 1 teaspoon dried

1 teaspoon minced fresh rosemary or 3/4 teaspoon dried

1 teaspoon salt

3/4 teaspoon ground black pepper

3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds

2 1/2 pounds onions, thinly sliced (about 8 cups)

1 3/4 cups beef stock or canned beef broth

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