Lamb For Pans Bagnats

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Washington Post

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Ingredients

1 1/2 pounds butterflied boneless leg of lamb, trimmed of all fat and silver skin

Salt

Freshly ground black pepper

1 tablespoon dried oregano, preferably Greek

1/2 lemon (juice only; about 2 tablespoons)

1 clove garlic, crushed

1/2 cup bottled oil and vinegar vinaigrette

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