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Roasted Lamb With Pistachio And Petals

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1 bunch each. mint, cilantro, parsley – all large stems removed

4 springs of rosemary – leaves plucked off from main stems

1 bulb of garlic

2 tbl fennel pollen

¾ cup olive oil

2 tbl freshly ground black peppercorn

sea salt

1 medium size leg of lamb, boned

2 c. pistachios, chopped course

1 c. chopped herbs

1/3 c. sherry vinegar

1 c. olive oil

sumac and salt to taste

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