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Roast Leg of Lamb

5 1/2 lb Lamb roast; boneless
2 Garlic cloves
Lemon and pepper seasoning
1/2 c Dry white wine


Peel garlic and cut in slivers. Puncture surface of lamb with tip of sharp knife. Twist knife 90 degrees and insert slivers of garlic along blade of knife. Space garlic slivers evenly on surface of roast. Season entire surface with lemon and pepper seasoning. Place roast on trivet in removable liner; add wine. Place liner in base and cook on auto 8-9 hours, low 10-12 hours or high 5-6 hours.


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