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Ingredients

• 5 garlic cloves, peeled, plus 1 head
• Finely shredded zest of 2 lemons
• 1/2 cup fresh marjoram leaves, plus sprigs
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 boned lamb shoulder roast* or boned leg of lamb (about 4 lbs.)
• About 2 1/2 cups reduced-sodium chicken broth
• 4 teaspoons cornstarch

Description

Time: 2 1/4 Hours. Slather The Meat With An Aromatic Herb And Garlic Oil, Then Roast With Lots More Garlic To Season The Velvety Pan Gravy.

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