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Reviewed Roasted Leg of Lamb
"Very easy to make (I substituted a smaller amount of dried mint, as I didn't have fresh, and I added fresh thyme), and following the directions to remove when the internal thermometer was at 135 gave us a perfect medium rare. The meat was moist, but I would have liked the rub flavors to be more evident in the finished dish. So I would make it ag"
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