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Ingredients
US|METRIC
4 SERVINGS
- 7 lb. leg of lamb (semi-boneless, aitchbone removed, ask the butcher to do this for you, fat trimmed to 1/4 inch thick)
- 4 garlic cloves
- 1 Tbsp. kosher salt
- 2 Tbsp. fresh rosemary (chopped)
- 2 Tbsp. chopped parsley (fresh)
- 2 tsp. lemon zest
- 1/2 tsp. black pepper
- 1/4 cup dry red wine (or beef broth)
- 2 1/4 cups mint leaves (finely chopped)
- 1 Tbsp. sugar
- 1/2 tsp. kosher salt
- 1/4 cup boiling water
- 1 cup white vinegar
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