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Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus


Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus Recipe

Ingredients:
  • 1 well-trimmed 4- to 4 1/2-pound boneless leg of lamb with shank end removed
  • 4 large garlic cloves; 3 chopped, 1 sliced
  • 2 teaspoons finely grated lemon peel
  • 20 fresh sage leaves (about), divided
  • 4 ounces thinly sliced pancetta (Italian bacon)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Caramelized Lemon Jus
Directions:
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