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Stuffed Butterflied Leg Of Lamb With Caramelized Lemon Jus

Photo: Epicurious

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Ingredients for 3 servings

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

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