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InstructionsPreheat the oven to 190° C. Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about ½ inch below the surface. Place the meat in a roasting pan. Remove the rosemary from the stalk and sprinkle and rub into the meat on all sides. Pour the can of tomato sauce over the whole thing. |
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