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Source: Stop and Smell the Rosemary

Butterflied Leg of Lamb
This dish will add spice to any meal.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 60 minutes
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4 cloves garlic
4 fresh rosemary sprigs
1/3 cup Creole mustard
1/4 cup soy sauce
1/4 cup olive oil
1/2 teaspoon Tabasco sauce
2 tablespoons balsamic vinegar
1 (5 to 7 pounds) leg of lamb, butterflied

Chop garlic and rosemary in a food processor. Add mustart, soy sauce, olive oil, Tabasco, and vinegar. Process to combine. Place lamb on a rack in a 9 by 13-inch pan. Rub and coat completely on both sides with the marinade. Regrigerate 2 hours or longer.
Preheat broiler. Broil lamb about 20 minutes on each side for medium-rare, longer for medium or well done. Serve with Jalapeno Mint Jelly.

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