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Source: America's Favorite Food Associations

Marinated Leg of Lamb
Rice pilaf goes well with this dish.
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Serves: 8 - 10
Prep Time: 15 minutes
Cook Time: 60 minutes or more
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6-9 pounds leg of lamb, bone-in
3 cloves garlic, cut into slivers
1/2 cup dry red wine
1/3 cup olive oil
1 tablespoon lemon juice
1 teaspoon dried thyme
salt, to taste
pepper, to taste

With a thin sharp knife, cut slits in surface of lamb. Insert galic slivers into each slit. Place lamb in deep non-metal container or large plastic bag. In small bowl, combine remaining ingredients. Pour over lamb, turning to coat all sides. Marinate in refrigerator for 2-24 hours, turning several times. Place lamb on rack in shallow roasting pan. Roast at 325 degrees to 145-150 degrees (medium rare), 160 degrees (medium), or to desired degree of doneness, basting frequently with marinade. At end of cooking time, cover leg; let stand in a warm place. Add any remaining marinade liquid to pan juices. Skim off fat; add salt and pepper to taste. Serve lamb sliced with juices.

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