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Roasted Leg Of Lamb With Serrano Chile-Mint Jelly And Roasted New Potato Medley

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Ingredients

8 to 12 pound leg of lamb

2 tablespoons coarsely ground black peppercorns

2 tablespoons coarsely ground white peppercorns

2 tablespoons coarsely ground green peppercorns

1 tablespoon coarsely ground Szechuan peppercorns

Fleur de sel or gros sel

1/3 cup extra virgin olive oil to cook, plus extra to rub lamb

8 large new potatoes, washed, unpeeled and quartered

2 large yellow onions, large dice

3 large carrots, peeled and sliced

10 to 12 smashed garlic cloves

1 tablespoon minced thyme

Salt and black pepper, to taste

1 cup sugar

1 cup fresh lime juice

1/2 cup water

1 envelope unflavored gelatin

4 minced serrano chiles

1 cup mint chiffonade

2 limes, zested

1 teaspoon salt

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