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   Ingredients :
2 legs of lamb, fat trimmed
1 garlic head, separated and skinned, + 6 ground garlic cloves
2 tablespoons chopped rosemary leaves
2 tablespoons chopped parsley leaves
2 tablespoons thyme leaves
1 oz (50 g) butter at room temperature
Olive oil
4 medium white onions, sliced
1 celery stalk, cut into medium pieces
1 carrot, cut in thick rounds
1 bay leaf
1 beef bouillon cube diluted in cup water
1 cup dry white wine
1 tablespoon flour


Preheat oven to 375F (190C).
Combine rosemary, parsley and thyme with butter, salt, pepper and the necessary olive oil to form a paste.
Make shallow cuts all over with a sharp small knife and introduce herb mixture. Rub remaining mixture all over the lamb. Line an oven pan with aluminium foil and lightly oil it. Arrange all vegetables on the foil and place lamb on top. Pour wine over meat and add bay leaf. Scatter garlic cloves around meat. Cover loosely with another foil and fold edges to close. Bake lamb until tender. Lamb needs approximately 30 minutes of cooking per pound. Remove from the oven and open foil. If a golden color is desired return lamb to the oven, without covering, to broil, turning frequently. Remove from oven, transfer to a serving platter and cover.

Transfer baked vegetables to a medium size pan and slightly brown vegetables. Separate garlic cloves and force the rest of the vegetables through a strainer, pressing lightly.

Deglaze foil in oven pan with the beef bouillon diluted in water and add to the strained vegetables. If sauce is too thick, add more bouillon and if sauce is to thin dilute flour in cold water and add to boiling sauce while stirring.

Serve leg of lamb on a serving platter and scatter garlic cloves around meat.
Serve with Mediterranean Vegetable Tian.
        6 8 servings
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