Andrew Zimmern Cooks: Roast Leg of Lamb
Roast a flavorful leg of lamb with a tangy avgolemono sauce. Perfect for special occasions or dinner parties, this recipe from Andrew Zimmern yields 8 servings.
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Ingredients
- 2 tablespoons rosemary, finely chopped
- 1/4 cup dill, finely chopped
- 2 tablespoons oregano, finely chopped
- 1/4 cup garlic, minced
- Salt
- Pepper
- 2 tablespoons vegetable oil
- One 5 to 8 pound boneless leg of lamb, at room temperature
- 1 cup chicken stock
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 large eggs
- Roasted vegetables, such as carrots, leeks, fennel and onion, for serving
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