Slow-roast leg of lamb from Winter Food by Jill Norman
One of my favourite ways of cooking lamb, and utterly foolproof — it makes a splendid appearance at the table, too. Just about any vegetables or pulses can accompany it, from aubergines to okra or...
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Ingredients
- 3 cloves garlic
- 2 tablespoons mixed dried herbs (such as thyme, oregano, savory, rosemary)
- salt
- freshly ground black pepper
- 2 kg leg of lamb, trimmed of excess fat
- 3 tablespoons olive oil
- 1 large glass white wine or Marsala
- 1 salt-preserved lemon
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