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Roast Leg of Lamb with Herbs
Ingredients
  • measuring cup Servings: 8 to 10
  • ¼ cup olive oil
  • ¼ cup fresh oregano leaves, plus more for garnish
  • ¼ cup fresh mint leaves, plus more thinly sliced leaves for garnish
  • 6 cloves garlic
  • 1 ½ teaspoons fine salt
  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • 1 boneless, butterflied leg of lamb (4 to 5 pounds; see Notes)
  • Freshly ground black pepper
  • 1 lemon, halved
Steps
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