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Ingredients
  • 4 pounds boneless leg of lamb
  • 4 to 5 carrots
  • 6 to 7 shallots
  • 2 to 3 tablespoons olive oil
  • 2 sprigs rosemary
  • subheading: For the marinade:
  • ¼ cup red wine vinegar
  • ¼ cup olive oil, or less
  • ¼ cup finely chopped fresh mint
  • 6 garlic cloves, grated
  • 2 teaspoons dried crushed oregano
  • ½ teaspoon cumin powder
  • 2 teaspoons salt, or to taste
  • Black pepper, to taste
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