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E. Clark
Provençal leg of lamb
A tasty French recipe. The main course contains the following ingredients: meat, leg bone (a 600 g), olive oil, white wine vinegar, mustard, garlic (finely chopped) and dried Provençal herbs.
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Ingredients
Directions
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Put leg in shell. Mix together oil, vinegar, mustard, garlic and herbs in small bowl. Pour over meat and rub the marinade well in the meat. Cover the dish and marinate the lamb in the refrigerator for at least 1 hour but preferably 1 night. Slowly turn meat through marinade.
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Prepare barbecue for indirect grilling.
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Nutrition
310Calories
Sodium0% DV1.115mg
Fat45% DV29g
Protein42% DV21g
Carbs0% DV0g
Fiber20% DV5g
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