From: Executive chef Liam Spence, Lola, Seattle. Yield: 8 to 10 servings. 1 lamb leg ½ bunch Greek oregano, crushed ½ bunch rosemary, finely chopped 4 Tbsp. kosher salt 2 Tbsp. pepper 2 lemons, juiced 2 oz. extra virgin olive oil Remove bone from lamb and open up the leg; remove all visible silver skin. Lightly score inside of the leg and fat cap. In a small bowl, combine oregano, rosemary, salt and pepper. Rub mixture onto the lamb; tie back together. ...
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