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Rosemary-Roasted Lamb with Pan Juices
- 8 large garlic cloves
- 2 teaspoons salt
- 1 6-pound leg of lamb, boned, trimmed, butterflied, bone reserved
- 1 tablespoon chopped fresh rosemary plus 20 large sprigs
- 4 tablespoons extra-virgin olive oil
- 3 cups water
- 2 lemons, thinly sliced
- 2 tablespoons chopped fresh parsley
Directions:View on Bon Appetit
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