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A boned leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side.

Source: Everyday Food, March/April 2003
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On a cutting board, chop together 5 garlic cloves, 1/3 cup fresh parsley, and 2 tablespoons of mixed dried herbs, such as rosemary and thyme. Add a pinch of salt. Rub over the lamb before roasting.

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