Juicy boneless leg of lamb with roasted vegetables

Juicy boneless leg of lamb with roasted vegetables
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Category: main dish


Number of servings: 10

Boneless Leg of Lamb
2 red potatoes (about fist sized) cut in chunks
1 and a half lemons
2 roma tomatoes cut in chunks
2 cups of brussel sprouts
10 cloves of garlic
1 cup of baby carrots
1 T of salt
1 tsp of onion powder
1 tsp of garlic powder
1 cup of Cooking white wine

Combine for Leg of Lamb Marinade:
2 T olive oil
3 garlic cloves crushed
1 half of onion finely chopped
1 T of Rosemary leaves finely chopped
1 T of parsley flakes


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Added 10 years ago by:
Christy Hoover Christy Hoover
     12 recipes
4 people cheffed this recipe
Esther SawDaNette FranklinStephanie Brooks HawkinsChristy Hoover
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