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Roasted Lamb With Potatoes And Rosemary Chimichurri


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1 cup extra-virgin olive oil

1/2 cup rosemary leaves, finely chopped

1 head of garlic, minced

Finely grated zest of 1 lemon

2 tablespoons fresh lemon juice

1/2 teaspoon crushed red pepper

Kosher salt

One 5 1/2-pound boneless leg of lamb, butterflied

Freshly ground black pepper

1 stick (4 ounces) unsalted butter

5 large Idaho potatoes, peeled and sliced 1/4 inch thick

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