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A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.

Source: Martha Stewart Living, March 1999
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Ingredients

Directions

Cook's Notes

When your butcher is butterflying the lamb, ask him to remove the silver skin and to trim as much fat as possible. The lamb is cut into four sections for quicker cooking.

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