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Recipes: Issue 107
Scott Hagnas

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Leg of Lamb with Mint

Time: variable; approximately 12 minutes + 20 minutes per lb. of meat

• de-boned leg of lamb (3-4 lbs.)

Sauce:
• 1/2 cup fresh mint
• 1/4 cup fresh rosemary
• 1/4 cup red wine
• 2 tsp. sea salt
• 4 cloves garlic

Preheat the oven to 400 degrees.

Add the sauce ingredients to a blender or small food processor. Bl...



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