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Leg of Lamb with Salsa Verde
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This is lamb and mint sauce, Italian style. Marinate the lamb in the fridge in its balsamic bath for at least 24 hours or, better still, 48 hours, so the flavours have time to seep into the meat. Opening it up into a butterfly makes it simple to barbecue.
This recipe was first published in Fri Jun 01 01:00:00 BST 2001.