Q: Later on, you'll need to click and drag the images to a different section in the blog post to place them side by side. This is where you'll paste the code that allows you to feature two images side by side. <table><tbody><tr><td>photo 1-1</td><td>photo 1-2</td></tr></tbody></table> You will now see two gray boxes side by side labeled as "photo 1-1" and "photo1-2." " " If you experience difficulty with clicking and dragging your photos to the gray boxes, click back over to the HTML tab and replace "photo 1-1" and "photo 1-2" with the following code: <img border="0 src="INSERT YOUR IMAGE URL" width="300" />. The width value can be changed based on your preference. Your images will now be positioned side by side in your post.
A: Edit the blog post or page on which you want to feature two pictures side by side. Insert both images separately into your blog post. Click on the "HTML" tab in your post. Position your cursor at the place you want the two photos displayed side by side, then paste the following code: Click back over to the "Text" tab of your post. Click and drag the first photo over to the gray box labeled "photo 1-1. Click and drag the second photo over to the gray box labeled "photo 1-2. Delete the "photo 1-1" and "photo 1-2" text from below each photo.

Q: It takes only a few minutes to prepare the roast for cooking, so preheat the oven before you get started. Choose a metal, glass or ceramic pan that's just large enough to hold the entire leg of lamb. If you're roasting the lamb with vegetables, it's fine to use a slightly larger roasting pan. Place the garlic, rosemary leaves, salt, pepper, and lemon zest in a bowl. Pour in the olive oil and mix well. Rub the mixture all over the leg of lamb. If the mixture seems dry, add a bit more olive oil. You need enough of the rub to cover the entire leg of lamb. Make sure to cover the entire surface of the meat, so that each part cooks evenly and has great flavor. Arrange them around the leg of lamb in a single layer, so that the vegetables cook evenly. As they cook, they'll absorb juices that run off the meat. Don't pile vegetables up the sides of the leg of lamb, since this may cause the lamb to cook unevenly. If you use russet potatoes, you might want to parboil them first to make sure they cook all the way through. Peel the potatoes and chop them coarsely. Bring a pot of water to a boil and boil the potatoes for 10 minutes, until they are halfway tender. Add them to the roasting pan when the meat is ready to cook.
A:
Preheat the oven to 400F (204C). Place the leg of lamb in a roasting pan. Rub the lamb with herbs, spices and oil. If you're roasting vegetables, add them to the roasting pan.