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Wash the lamb leg and pat it dry with a paper towel. Rub in the lemon juice and season with salt and pepper. Wash the rosemary twigs and put them in a casserole. Lay the lamb on top. Using a sharp knife, cut slits all over. Cut the garlic into slivers and insert one into each slit. Add some hot water to the casserole. Drizzle the oil over the lamb. Bake in the oven for half an hour. Then flip over the lamb and bake for another half an hour to an hour, until the lamb is done to your liking. If you have a meat thermometer, aim for 145 F or 63 C for medium rare, 160 F or 70 C for medium. Remove from the oven and put on a serving platter. Garnish with fresh thyme and mint and let rest for 15 minutes before slicing. Use the meat juices as a sauce, there should be enough for about 1 1/2 tablespoons per serving. If you want, you can also thicken the broth with xanthan gum or cornstarch. Serve a thick slice of lamb with a side of vegetables, for example green beans, potatoes or cauliflower mash. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or oven.
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