Roast Leg of Lamb (Bénichon-style) | Terroir Fribourg
Preparation Season the leg of lamb with salt, pepper, and finely chopped herbs (rosemary and sage). Quickly sear in a hot oven at 250°C until nicely browned. On
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Ingredients
- 1 leg of lamb (2 to 2.5 kg)
- 2 dl white wine
- 2 dl broth
- 4–5 garlic cloves
- Salt
- pepper
- Rosemary
- Finely chopped sage
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