I have cooked a small leg of lamb as a preparation for Easter. I'm trying to decide what recipe to use and have made a first trial this week.
I marinate this piece of lamb on the night before with some olive oil, herbs, lemon, and garlic. And on the actual day I cooked it with wine. I then make a special sauce from the dripping at the end to serve it on top. It comes out delicious and the lemon is a good complement to the lamb.
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