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Ingredients
-
Lamb Leg
2.5 kg
-
Olive Oil
6 tbsp
-
Herbes de Provence
2 tbsp
-
Ground Mixed Peppercorns
1 tsp
-
Ground Cumin
1 tsp
-
Garlic
4 cloves
Preparation
-
1
Oil a large baking dish and place the lamb leg in the dish, skin side up. Score the skin with a fine blade in a crisscross pattern. -
2
In a bowl, combine the olive oil, herbs, spices (no salt as it would draw out the juices and dry out the meat), and peeled, crushed garlic cloves. -
3
Brush the entire lamb leg with the herb and spice mixture, turning it in the dish and focusing on the scored parts to ensure the mixture penetrates the cuts. -
To Finish
Bake in a preheated oven at 300°F for 2 hours, then reduce the temperature to 200-220°F and continue cooking for another 1.5 hours. For well-done meat, cook for an additional 30 minutes. Baste the lamb frequently with the juices collected in the bottom of the dish.
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