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Serves 6-8
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Preheat Oven to 350° F
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Pre Time- 10 min
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Bake Time – 15 min per pound (depending on oven strength)
- 1 large leg of lamb (bone inside)
- 6-8 cloves of garlic peeled
- 4-5 large pats of butter
- olive oil or sunflower oil (enough to glaze the bottom of your baking pan
- Herbs de Provence
- salt & pepper
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Cover the deep baking dish with oil to prevent sticking.
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Stab the lamb deeply in the thickest places with a knife and insert peeled cloves of garlic into the cuts.
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Sprinkle Herbs de Provence and salt & pepper on the top of the lamb.
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Distribute the pats of butter on the top and be generous with your butter. I have included 4-5 pats in the ingredients list but you cannot go wrong with more butter!
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Bake at 350 ° F for about 60-90min, checking often to baste and ensure the lamb is not burning.
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As per Martine’s advice, you will know it is done when you can stick a butter knife into it and the end is warm on your lips.
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