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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. lamb (whole leg, trimmed with about 20% fat on)
- 1 head garlic (peeled and left whole)
- 3 Tbsp. salt (I use Pink Himalayan)
- 3 Tbsp. black pepper
- 1 Tbsp. allspice
- 1 Tbsp. spice (Garam Masala)
- 2 Tbsp. oregano
- 1 Tbsp. chili powder
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1/4 cup honey mustard
- 1/3 cup ketchup
- 1/4 cup vinegar (any type)
- 1/4 cup toasted pine nuts
- 1/3 cup pomegranate arils
- 3 Tbsp. parsley leaves (chopped)
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