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Grilled Lemon And Garlic Leg Of Lamb With Coriander Chutney

Nutrition per serving    (USDA % daily values)
CAL
744
FAT
203%
CHOL
82%
SOD
96%

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Ingredients for 16 servings

two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless)

1 cup fresh lemon juice

12 garlic cloves, chopped fine

1/4 cup chopped fresh thyme leaves

1/4 cup chopped fresh oregano leaves

1/2 cup chopped fresh rosemary leaves

3 tablespoons coarse salt

1 cup olive oil

freshly ground black pepper to taste

Garnish: fresh herb sprigs

Accompaniment:coriander chutney

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