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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. leg of lamb (boneless)
- 3 large garlic cloves (thinly sliced)
- 1 Tbsp. coarse sea salt
- 1 tsp. black pepper
- 2 Tbsp. Dijon mustard
- 1 1/2 Tbsp. fresh rosemary (finely chopped)
- 1 1/2 Tbsp. fresh thyme (finely chopped)
- 5 rosemary sprigs
- 2 Tbsp. extra virgin olive oil (light)
- mint jelly (optional)
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