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Sunday Supper & More

Easter lamb gives you a leg up on a fine soup

Roast leg of lamb with potatoes and carrots (Food styling/Sheryl Julian, Catherine Smart; Wendy Maeda/Globe Staff)
Start with Roast leg of lamb with potatoes and carrots
(Food styling/Sheryl Julian, Catherine Smart; Wendy Maeda/Globe Staff)
End with White bean soup with tomatoes
By Sheryl Julian
Globe Staff / March 31, 2010

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When the meaty juices of a leg of lamb hit the roasting pan, they start to perfume the whole house. Add the aroma of yellow potatoes, carrots, and fresh rosemary, all browning in the oven heat, and Easter dinner becomes a feast. (Full article: 254 words)

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