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Preparing and Tying a Boneless Lamb to roast otherwise it will open.
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Using a sharp knife poke holes in meat and stuff with slivers of garlic and a little mint and parsley.
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Generously add salt and pepper on the outside.
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Cut a few pieces of garlic, add 1/2 tsp salt and using tip of a fork cream into a paste.
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Chop reminder parsley and mint and add to garlic.
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In a bowl combine garlic, parsley, mint, olive oil and juice of lemons. Whisk with a fork until thick.
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Pour over the meat and rub it all on. Add the wine.
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Cover with foil and bake at 325°F 165°C for about 2 hours.
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After 2 hours add cut potatoes and finish cooking for another hour to an hour half uncovered at 350°F 160°C. Using a fork it should be tender pull apart easily.
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Serve hot with all the juice from pan.
