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Morristown, New Jersey

Member since Aug 2009

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Reviewed Roasted Leg of Lamb

Apr 23, 2011 in Food Network Community Toolbox on

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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