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Lamb Roast

Ingredients:

1 boneless shoulder roast approximately 5 to 9 lbs.
Fresh rosemary sprigs
Fresh mint
8 cloves of garlic
Sea Salt
Peppercorns
1 bottle of your favorite merlot or cabernet sauvignon

Preparation:

Place the roast in a roasting pan. Cut slits across the top of the roast, place 1 garlic clove in each slit. Sprinkle sea salt on top of the roast. Add freshly ground pepper. Pour bottle of wine on top of and around the roast. Let marinade in the refrigerator for 8 to 12 hours.

Bake roast in a heated 325 degree oven until the meat thermometer reads between 170 to 180 degrees. Approximate cooking time per pound is 40 to 45 minutes.

Cool on cutting board for 15 minutes prior to slicing.

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