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Alma Lach
Gigot d’Agneau Rôti
Roast Leg of Lamb
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Preparation info
Difficulty
Medium
Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
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Recipes
Contents
Ingredients
1
(
5-6-
pound
)
leg of lamb
2
onions
, chopped
3
Europe
France
Main course
Mediterranean
Gluten-free
Method
Put leg of lamb in a shallow roasting pan. Add onions and garlic to the pan: they should not touch the lamb. Coat lamb with butter and put into a
preheated
475-degree
oven.
Roast