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Leg of Lamb - meat

Posted by : Brian Mailman

This is from the mailing list, republished with the poster's permission:

Archivist's Note: Kosher leg of lamb is not available in North America.
It can be found, however, in a number of countries; notably, Israel.

This is our traditional dish for Leil Ha Seder in the last 3 years.

GIGOT D'AGNEAU AU ROMARIN

Ingredients
Lamb leg
crushed garlic and a few cloves
rosemary leaves
lemon juice
olive oil
black ground pepper

Cut all apparent fat of the meat and reserve.
Make a few holes and insert the garlic cloves.
Line the baking dish (smaller than your piece of meat) with rosemary
Rub the meat with crushed garlic, pepper, lemon juice ,olive oil, and
rosemary.

Put the meat in the dish, cover with the fat to prevent burning, and
cook in low temperature oven, turning the leg from time to time.

By the end of cooking disgard the piece of  fat.

I serve it with rice made with shreded dill and fresh fava
beans.(Persian Bagali Pollow).

The leftovers can be served cold or slightly reheated.

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