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By jesslizbailey
Kansas City
on November 07, 2011
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Super easy & super tasty! The lamb came out extremely tender and my whole apartment smelt like lemon and rosemary for hours after cooking : I didn't make the jelly sauce, but the leftover marinade in the bottom of the pan was amazing the way it was. I doubled the recipe by making two shanks and switched it up a little by adding an apple and 1.5T of coriander to the marinade and served it with cous cous and mushrooms. It was great for a cold rainy day!