From: Executive chef Liam Spence, Lola, Seattle, WA. Yield: 12 servings. 8 lb. American Lamb leg roast, boned, silverskin removed ½ cup dried Greek oregano (preferably on-the-stem) 2 Tbsp. finely chopped fresh rosemary ¼ cup kosher salt 2 Tbsp. fresh ground black pepper 4 lemons, juiced (about 1 cup), juice divided ½ cup extra virgin olive oil, divided Tomato Jam: 1 Tbsp. extra virgin olive oil 1 small yellow onion, finely chopped 28 oz. canned ...
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