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Ingredients:
4 lb leg of lamb, boned and tied
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil
Salt and pepper to taste
4 large potatoes, quartered
1 cup chicken or beef broth
Instructions:
Preheat the oven to 400Β°F (200Β°C).
In a bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub the mixture all over the leg of lamb.
Place the lamb in a roasting pan and arrange quartered potatoes around it. Pour broth into the pan.
Roast for about 1.5 to 2 hours, or until the lamb reaches your desired doneness. Baste occasionally with pan juices.
Let the lamb rest for 10-15 minutes before slicing. Serve with roasted potatoes and enjoy!