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Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with russet potatoes, an uncomplicated technique that infuses the potatoes with the bright flavors of the marinade.

Source: Martha Stewart Living, April 2007
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104
  • susiefromsc
    8 APR, 2012
    I followed this recipe exactly except my lamb was only 3.5 pounds. The lamb was completely raw inside while the potatoes were cooked perfectly. Since my other sides dishes were ready, I put the lamb in the microwave just to get it to medium-rare. The lamb had no flavor from the marinade. Very disappointing Easter lamb.
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  • arayahope
    23 APR, 2011
    This is delicous and very easy to make. Just don't overcook the lamb. Make sure you do not omit "rooming" the lamb for at least 45 minutes. Make dinner later if you have to. Yes it means that much.
    Reply

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