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Ingredients
  • 2 ½ pound boneless leg of lamb roast
  • 1 Tablespoon dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (divided)
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 12 petite white potatoes (halved)
  • 1 red onion (cut into wedges)
  • 1 pound items from olive bar (black & green olives, cherry peppers, sun dried tomatoes, roasted garlic, etc.)
  • 1 pound campari tomatoes on the vine (or grape or cherry tomatoes)
  • 1 lemon (thinly sliced)
  • 2 Tablespoons olive oil
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