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Roasted Butterflied Leg of Lamb Recipe
Ingredients (11)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons orange juice
- 2 teaspoons fresh thyme leaves, minced
- 2 teaspoons fresh rosemary leaves, minced
- 1 (4- to 5-pound) boneless leg of lamb, butterflied
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Directions
Learn how to make this recipe at The Spruce Eats