Lamb. . butterflied balsamic
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| Yield: servings | |
| 3 lb | lamb |
| 1/4 cup(s) | dijon |
| 2 tbsp | balsamic |
| 1 tbsp | olive oil |
| 2 cloves | garlic |
| 1 tsp | dry thyme |
Refrigerate up to 12 hrs.
cook 45 mln Use tent 10 min.
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