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1 leg of lamb, boned
salt and freshly ground pepper
2 cloves garlic, minced
juice of 1 lemon
1/2 c. finely chopped parsley
2 Tbsp. bread crumbs
2 tsp. thyme
2 carrots, cut in pieces
2 stalks celery, cut in pieces
1 onion, coarsely chopped
2 c. chicken broth
1 c. white wine

Preheat oven to 350 degrees. Lay the boned meat skin side down
on a flat surface, and season lightly with salt and freshly
ground pepper. Combine garlic, lemon juice, parsley, bread
crumbs and 1 teaspoon thyme and mix well together. Spread this
mixture over the meat and into the pockets left by the boning.
Then roll the meat into a cylindrical shape to enclose the
stuffing completely. Tie loops of string around it, and put
the lamb on a rack in a roasting pan.
Combine carrots, celery, onion, and 1 teaspoon thyme,
and mix well together. Surround the meat with this mixture.
Put in preheated oven. Mix chicken broth and wine together,
and baste the meat with this liquid after 30 minutes. Continue
basting every 30 minutes, and allow 40 minutes time for every
pound of meat. Makes 6 to 8 servings, depending on the size of
the roast.

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