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Seasoned Lamb Leg or Saddle
This is what I take home for Easter. I love the seasoned legs. They are so easy to cook and delicious. And it is an impressive presentation on the table.
We start with either a whole leg or the saddle (both loins, both tenderloins). We remove the bones, roll cut them open, and season with salt, pepper, rosemary, thyme, garlic, fennel, red pepper flake, and lemon zest.
Simply roast at high heat until medium rare.
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