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Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée
- 1/4 cup olive oil
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon minced fresh rosemary
- 2 garlic cloves, minced
- 1 5 1/4- pound boneless leg of lamb, butterflied, trimmed of most fat and sinew
- Coarse kosher salt
- Fresh mint sprigs
- Lima Bean Purée
Directions:View on Bon Appetit
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