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Method :
Mix the tom
yam paste, lime juice, rosemary with salt and olive oil. Cut some slits
in the lamb and stuff with the cut slivers of garlic. Rub the entire leg
of lamb with tom yam paste and leave to marinate for at least 3-4 hours.
Preheat oven
to 220C. Put the lamb in a large earthenware / Pyrex dish. Roast in the
preheated oven for 30 minutes then reduce the temperature to 180C and
bake for another 30 minutes. Lamb should be medium to well done.
To serve :
Remove lamb from the oven and transfer to carving dish and cover loosely
with foil and allow to rest for 10 minutes before carving.
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