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Ingredients
  • subheading: Lamb:
  • One 5-pound trimmed and boned leg of lamb, butterflied
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 4 sprigs fresh rosemary, leaves removed and chopped
  • ¼ teaspoon red pepper flakes
  • ½ cup chopped walnuts
  • One 5-ounce container baby spinach leaves, roughly chopped
  • 1 ½ teaspoons kosher salt
  • ¾ cup raisins
  • ½ teaspoon freshly ground black pepper
  • ½ cup whole-grain mustard
  • subheading: Breadcrumb Gremolata:
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup panko breadcrumbs
  • ⅓ cup coarsely chopped fresh Italian parsley
  • 1 teaspoon grated lemon zest (from 1 large lemon)
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon kosher salt
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