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Tom Colby's Leg of Lamb Martini

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“Posted by Juliet B. Robinson in Another Taste of Palm Beach. Great name! "With this leg of lamb, have butcher remove skin and excess fat, quarter 2 cloves of garlic and insert in outer lamb with point of sharp knife. Sprinkle with salt and pepper.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except cognac and pour over lamb in a large open pan.
  2. Bake at 450 degrees F. until brown and then lower heat to 325 degrees F. and continue baking until meat is tender. BE SURE TO BASTE FREQUENTLY. Allow 20 minutes per pound. Meat will be pink inside.
  3. Strain juice (to which 1 tablespoons cognac may be added for extra flavor). Serve piping hot with spiced lamb. This is equally good served cold.
  4. The meat is quite tantalizingly flavored and fragrant. Sauce jells in refrigerator.

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