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Wine-Braised Leg of Lamb with Garlic
- 1 5 3/4-pound bone-in leg of lamb, well trimmed
- 4 large garlic cloves, minced, divided
- 3 large heads of garlic, cut horizontally in half
- 1 bunch of fresh thyme (about 1 ounce)
- 1 750-ml bottle dry white wine (such as Chardonnay)
- 2 tablespoons (1/4 stick) butter
Directions:View on Bon Appetit
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