Olive Stuffed Leg Of Lamb Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1140
FAT
305%
CHOL
120%
SOD
79%

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Ingredients for 8 servings

2 tablespoons coarsely chopped fresh marjoram leaves

3/4 cup plain bread crumbs

1 tablespoon coarsely chopped fresh marjoram leaves

1/2 cup coarsely chopped fresh mint leaves

3/4 cup extra-virgin olive oil

2 teaspoons freshly ground black pepper

1 3/4 teaspoons freshly ground black pepper

3 tablespoons fresh lemon juice

2 tablespoons fresh lemon juice

1/2 cup plus 2 tablespoons pitted brine-cured black olives, such as kalamata

1 (5 1/2-pound) leg of lamb, boned and butterflied

2 teaspoons lemon zest

1 tablespoon plus 1 teaspoon salt

1 tablespoon minced garlic

1/4 teaspoon lemon zest

3 tablespoons pine nuts

2 tablespoons coarsely chopped fresh mint leaves

32 ounces plain yogurt

1/4 cup minced garlic

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