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Roast Lamb with Glaze Provence

This recipe works just fine with smaller lamb roasts too. Reduce the glaze ingredients by half if you are roasting a shank half or a sirloin half.

Set lamb on a rack in a roasting pan, fat side up. In a heavy saucepan, heat the vinegar, brown sugar, and garlic until reduced by half. Brush this glaze directly over the leg of lamb.

Roast at 350° for about 1-1/2 hours, until a thermometer plunged into the center of the large end of the leg registers 140° (medium). Let the lamb rest 15 to 20 minutes before carving. Serve with gravy made from the delicious drippings.

Serves 6 to 8

Cheshire Garden products used in this recipe:



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