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Roast Leg of Lamb

5 pounds leg of lamb
6 cloves garlic, sliced
4 whole bay leaves crushed
1/3 cup extra virgin olive oil
1 teaspoon salt, coarse or Kosher
1/2 teaspoon freshly ground black pepper
1/4 cup fresh rosemary
1/4 cup fresh thyme

Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert
slivers of garlic. Rub all over with olive oil. Combine salt,
pepper, and herbs and rub herb mixture all over lamb. Allow to sit
at room temperature 20 minutes.

Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450
degrees, then turn oven down to 350. Continue to roast until desired
degree of doneness is reached, about an hour for medium rare. Baste
with pan juices once or twice. Remove from pan and allow to rest
at room temperature for 15-20 minutes before carving. Potatoes,
apples, carrots, and onions may be roasted in pan with lamb. Baste
occasionally.

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