Roast Leg Of Baby Lamb

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
986
FAT
227%
CHOL
110%
SOD
15%

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Ingredients for 4 servings

2/3 cup water

Fresh savory sprigs, for garnish

Olive oil, as needed

1 branch fresh thyme, or pinch dried thyme leaves

1 small leek, trimmed and cut into 1/2-inch dice

1 bay leaf

3 to 4 pounds fresh fava beans (or substitute fresh lima or cranberry beans)

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1 small rib celery, trimmed and cut into 1/2-inch dice

1 spring onion (or 3 scallions), trimmed and sliced

1/2 onion, trimmed and cut into 1/2-inch dice

1/2 carrot, trimmed and cut into 1/2-inch dice

1 leg of baby lamb (2 to 2 1/2 pounds; see note), plus 2 or 3 extra lamb bones

10 new garlic cloves, peeled, or 5 full-size garlic cloves, peeled and halved

2 tablespoons chopped fresh savory leaves (or fresh marjoram or oregano)

2/3 cup dry white wine

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