From: Chef/owner Sean Tehrani, Sage Restaurant, Chicago. Yield: 6 servings. 1 clove garlic, minced 1⁄3 cup chopped fresh sage 1⁄4 cup chopped fresh basil 1⁄2 cup freshly squeezed lemon juice (about 3 lemons) 1⁄2 cup olive oil 1 tsp. freshly ground black pepper 2 lb. boneless leg of lamb cut into 1” cubes 6 Campari tomatoes, quartered 1 red onion, cut into wedges 1 yellow pepper, cut into large dice 1 red pepper, cut into large dice 1 Tbsp. salt Place garlic, sage, basil, lemon juice, olive ...

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