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1/2 tsp each Longo’s Onion Powder, Dried Thyme and Pepper
1 bone-in leg of lamb (0.7-1.1kg)
1 cup Longo's Essential Chicken Broth
1 cup dry white wine
2 tbsp Longo’s Curato Tomato Paste
Blend oil with lemon zest and juice, garlic, oregano, paprika, salt, onion powder, thyme and pepper. Rub all over lamb. (Lamb can be rubbed with herb mixture and marinated overnight for additional flavour.)
Place lamb in large Dutch oven. Whisk together broth, white wine and tomato paste and add to pot.
Roast, covered, in preheated 325°F oven, turning once, for 2 hours. Uncover and continue to roast, turning every 30 minutes, for 1 to 1 1/2 hours or until meat is fall-off-the-bone tender.
Remove lamb to cutting board and tent with foil to rest before slicing thickly.