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Source: America's Favorite Food Associations

Braised Leg of Lamb with Winter Vegetabl
Lamb with a blend of seaonings to give it a nice flavor for the lamb lover.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 60 + minutes
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3-3 1/2 pound American lamb leg, trimmed, boned, rolled, tied
2 tablespoons olive oil
2 tablespoons fresh rosemary, snipped, or can use 1 1/2 tsp. dried rosemary, crushed
1 teaspoon seasoned salt
3/4 teaspoon garlic pepper
1 14 1/2 ounce can beef broth
4 carrots, bias-sliced 1/2 in. thick
1 large onion, cut into wedges
6 cloves garlic, crushed
1 tablespoons cornstarch
1 tablespoon water
1 package (8 serving) rice pilaf




Brush meat with 1 tablespoon olive oil. Combine rosemary, seasoned salt and garlic pepper; rub half the mixture over the meat on all sides. In a Dutch oven, brown on all sides in remaining olive oil over medium-high heat. Drain fat. Pour ½ cup broth over meat. Season with remaining rosemary mixture. Reduce heat and simmer, covered for 30 minutes. Add remaining broth, garlic, carrots and onion. Simmer, covered, 20-30 minutes more or until vegetables are tender. Remove lamb and vegetables from broth and let stand, covered. Combine cornstarch and water; stir into broth. Cook while stirring until bubbly; cook and stir 2 minutes more. Serve with pilaf, using juices over sliced meat.




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