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Mint And Feta Stuffed Leg Of Lamb With Balsamic Blood Orange Sauce

By Food52
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2 pounds boneless half leg of lamb, butterflied, excess fat removed

3 garlic cloves; 1 cut in slivers, 2 minced

3 tablespoons olive oil

1 teaspoon ground cumin


freshly ground black pepper

1 1/2 cup crumbled feta cheese

1/4 cup mint leaves, chopped

1 tablespoon finely grated blood orange zest

1/2 cup red wine

1 cup freshly squeezed blood orange juice

2 tablespoons balsamic vinegar

2 teaspoons light brown sugar

2 teaspoons blood orange zest

1 small garlic clove, minced

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