Rosemary-Crusted Lamb With Tzatziki Sauce

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Southern Living


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1/4 cup chopped fresh rosemary

3 garlic cloves

3 tablespoons fresh lemon juice

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 (6-pound) leg of lamb, boned and trimmed

Tzatziki Sauce

Garnish: fresh rosemary sprigs

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