When it comes to special occasions, you want your main course to be as impressive as the celebration itself. Boneless leg of lamb is a popular choice for its tenderness, flavor, and visual appeal. Whether you’re hosting a dinner party or looking for a show-stopping centerpiece for your holiday table, we’ve got you covered with these 20 succulent boneless leg of lamb recipes.
From classic roasted flavors to international-inspired marinades and glazes, our collection has something for every palate and preference. Imagine the aroma of garlic and herbs wafting from the oven as you serve a Garlic and Herb Roasted Boneless Leg of Lamb, or the bold flavors of Moroccan spices and apricots in a Moroccan-Style Boneless Leg of Lamb with Apricots and Almonds.
In this article, we’ll take you on a culinary journey around the world, featuring recipes that are sure to impress your guests and satisfy their taste buds. So go ahead, get creative, and make your special occasion truly unforgettable!
Garlic and Herb Roasted Boneless Leg of Lamb
Elevate your Sunday roast with this aromatic and flavorful recipe that combines the richness of lamb with the pungency of garlic and herbs. Perfect for a special occasion or a cozy dinner party.
Ingredients:
– 1 (1.5-2 kg) boneless leg of lamb
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried rosemary
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a small bowl, mix together minced garlic, olive oil, dried rosemary, and dried thyme.
3. Season the leg of lamb with salt and pepper, then rub the garlic-herb mixture all over the meat, making sure to coat it evenly.
4. Place the leg of lamb in a roasting pan and put it in the oven.
5. Roast for 20 minutes per kilogram, or until the internal temperature reaches 60°C (140°F) for medium-rare.
6. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: Approximately 1 hour 20 minutes to 2 hours 20 minutes, depending on the size of your leg of lamb.
Rosemary and Red Wine Marinated Boneless Leg of Lamb
This recipe transforms a classic boneless leg of lamb into a show-stopping main course, perfect for special occasions. The combination of fragrant rosemary and bold red wine creates a depth of flavor that will impress your guests.
Ingredients:
– 1 (1.5-2 pound) boneless leg of lamb
– 1/4 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large ziplock bag, combine red wine, olive oil, rosemary, and garlic.
3. Add the leg of lamb to the marinade, making sure it is coated evenly. Seal the bag and refrigerate for at least 4 hours or overnight.
4. Remove the lamb from the marinade, letting any excess liquid drip off.
5. Season with salt and pepper to taste.
6. Place the lamb on a roasting rack in a roasting pan and roast for about 20 minutes per pound, or until it reaches your desired level of doneness.
Cooking Time: Approximately 1-2 hours, depending on size and desired level of doneness.
Mediterranean Spiced Boneless Leg of Lamb with Lemon
Elevate your lamb dish with the bright flavors of the Mediterranean, featuring a blend of aromatic spices and a squeeze of citrusy lemon.
Ingredients:
– 1 (2-3 pound) boneless leg of lamb
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– Salt and black pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, cumin, smoked paprika, coriander powder, and cayenne pepper.
3. Rub the spice mixture all over the lamb, making sure to coat it evenly.
4. Place the lamb on a roasting rack in a roasting pan.
5. Roast the lamb for 20 minutes per pound, or until it reaches your desired level of doneness.
6. Remove from oven and brush with lemon juice during the last 10 minutes of cooking.
7. Let rest for 15 minutes before slicing and serving.
Cooking Time: Approximately 1 hour to 1 hour 30 minutes, depending on lamb size.
Slow-Roasted Boneless Leg of Lamb with Garlic and Thyme
This tender and flavorful leg of lamb is perfect for a special occasion or a cozy dinner at home. The slow-roasting process allows the meat to absorb the rich flavors of garlic, thyme, and olive oil, resulting in a deliciously moist and aromatic dish.
Ingredients:
– 1 boneless leg of lamb (2-3 lbs)
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together minced garlic, olive oil, salt, and pepper.
3. Rub the garlic mixture all over the leg of lamb, making sure to coat it evenly.
4. Sprinkle thyme over the lamb, then place it in a roasting pan or Dutch oven.
5. Roast the lamb for 2-3 hours, or until it reaches your desired level of doneness.
6. Let the lamb rest for 15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Moroccan-Style Boneless Leg of Lamb with Apricots and Almonds
This recipe brings together the warm spices of Morocco with the sweet flavors of apricots and almonds, creating a dish that is both exotic and familiar. Perfect for a special occasion or dinner party.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs)
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp ground cinnamon
– 1/2 tsp ground cayenne pepper
– Salt and black pepper, to taste
– 1 cup dried apricots
– 1/4 cup sliced almonds
– 2 tbsp honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cumin, coriander, cinnamon, and cayenne pepper.
3. Rub the spice mixture all over the leg of lamb, making sure to coat evenly.
4. Heat the olive oil in a large skillet over medium-high heat. Sear the leg of lamb until browned on all sides, about 2-3 minutes per side.
5. Transfer the lamb to a roasting pan and add apricots, almonds, and honey. Roast for 25-30 minutes or until the lamb reaches your desired level of doneness.
Cooking Time: 25-30 minutes
Boneless Leg of Lamb with Mint Pesto and Roasted Potatoes
This recipe showcases the best of spring’s fresh flavors, with a tender leg of lamb paired with a bright and herby mint pesto and crispy roasted potatoes.
Ingredients:
– 1 (2.5-3 pound) boneless leg of lamb
– 1/4 cup olive oil
– 1/4 cup freshly made mint pesto (see below for recipe)
– Salt and pepper, to taste
– 4 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together mint pesto and olive oil.
3. Season the lamb with salt and pepper. Brush the mint pesto mixture evenly over the lamb, making sure it’s fully coated.
4. Place the lamb on a roasting rack in a roasting pan. Roast for 20-25 minutes per pound, or until it reaches your desired level of doneness.
5. Toss potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 15 minutes to 1 hour 30 minutes
Greek-Inspired Boneless Leg of Lamb with Tzatziki Sauce
Experience the flavors of Greece with this classic dish that combines tender lamb with a refreshing and tangy tzatziki sauce. Perfect for special occasions or everyday meals, this recipe is sure to please.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp lemon zest
– Salt and pepper, to taste
– Tzatziki sauce ingredients:
+ 1 large cucumber, peeled and grated
+ 1/2 cup Greek yogurt
+ 1/4 cup chopped fresh dill
+ 2 tbsp lemon juice
+ 1 tsp garlic, minced
+ Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, oregano, and lemon zest.
3. Rub the mixture all over the lamb, making sure to coat evenly.
4. Season with salt and pepper to taste.
5. Roast the lamb for about 20-25 minutes per pound, or until it reaches your desired level of doneness.
6. Meanwhile, prepare the tzatziki sauce by combining grated cucumber, yogurt, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate until ready to serve.
Cooking Time: About 1-2 hours for a 2-pound leg of lamb.
Boneless Leg of Lamb Stuffed with Spinach and Feta
This show-stopping main course is perfect for special occasions. The combination of tender lamb, tangy feta, and fresh spinach creates a flavorful and aromatic dish that’s sure to impress.
Ingredients:
– 1 (1-1.5 pound) boneless leg of lamb
– 1/4 cup chopped fresh spinach
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, and garlic.
3. Make a horizontal incision in the lamb, being careful not to cut all the way through.
4. Stuff the lamb with the spinach-feta mixture, dividing it evenly throughout the leg.
5. Close the incision and tie with kitchen twine.
6. Season the outside of the lamb with salt and pepper.
7. Place the lamb on a roasting pan and drizzle with olive oil.
8. Roast for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
9. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: Approximately 2-3 hours depending on the size of the lamb.
Balsamic Glazed Boneless Leg of Lamb with Rosemary
Elevate your Sunday roast with this flavorful and tender leg of lamb, glazed to perfection with a rich balsamic reduction and infused with the herbaceous aroma of rosemary.
Ingredients:
– 1 (1.5-2 pound) boneless leg of lamb
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together balsamic vinegar and olive oil.
3. Season the lamb with salt and pepper.
4. Place the lamb on a roasting rack in a large baking dish.
5. Brush the lamb with the balsamic glaze, making sure to coat evenly.
6. Sprinkle chopped rosemary over the lamb.
7. Roast for 20-25 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare.
8. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: Approximately 45-60 minutes for a 1.5-2 pound leg of lamb.
Boneless Leg of Lamb with Honey Mustard and Garlic Crust
This recipe combines the rich flavor of lamb with the sweetness of honey mustard and the pungency of garlic, creating a truly mouthwatering dish. Perfect for special occasions or everyday meals.
Ingredients:
– 1 (1.5-2 pound) boneless leg of lamb
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together honey, mustard, and garlic.
3. Season the lamb with salt and pepper.
4. Rub the honey-mustard mixture all over the lamb, making sure to coat it evenly.
5. Drizzle olive oil over the lamb and place on a baking sheet lined with parchment paper.
6. Roast the lamb for 1 hour and 15 minutes, or until it reaches your desired level of doneness.
7. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: 1 hour and 15 minutes
Indian-Spiced Boneless Leg of Lamb with Yogurt Marinade
Elevate your dinner party with this flavorful Indian-inspired leg of lamb dish, perfect for special occasions or everyday meals. The yogurt marinade tenderizes the meat while a blend of aromatic spices adds depth and warmth.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs)
– 1 cup plain yogurt
– 2 tbsp freshly squeezed lemon juice
– 1 tsp garam masala powder
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using).
2. Add the leg of lamb to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 375°F (190°C). Remove lamb from marinade, letting excess liquid drip off.
4. Roast the lamb in a roasting pan for about 20-25 minutes per pound, or until it reaches your desired level of doneness.
5. Let the lamb rest for 10 minutes before slicing and serving. Garnish with fresh cilantro leaves.
Cooking Time: Approximately 45-60 minutes for a 2-pound leg of lamb.
Boneless Leg of Lamb with Red Wine Reduction and Herbs
A classic recipe that showcases the rich flavors of lamb paired with a bold red wine reduction, all tied together with fragrant herbs. This dish is perfect for special occasions or cozy nights in.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 onion, sliced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup chicken broth
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the lamb with salt, rosemary, and thyme.
3. Heat olive oil in a large roasting pan over medium-high heat. Sear the lamb for 2-3 minutes on each side. Remove from heat and set aside.
4. In the same pan, add sliced onion and cook until caramelized (about 10 minutes).
5. Add red wine, chicken broth, and garlic to the pan. Bring to a simmer and cook until reduced by half (about 15 minutes).
6. Return the lamb to the pan and roast for an additional 20-25 minutes or until cooked to desired level of doneness.
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: About 45-50 minutes.
Boneless Leg of Lamb with Lemon and Oregano Rub
This recipe yields a moist and aromatic leg of lamb, infused with the brightness of lemon and the earthiness of oregano. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 (2-3 pound) boneless leg of lamb
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons chopped fresh oregano
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Place the lamb on a large cutting board or plate. Score the fat layer in a diamond pattern, making sure not to cut too deeply into the meat.
4. Rub the lemon-oregano mixture all over the lamb, making sure to coat it evenly.
5. Place the lamb on a rack set in a roasting pan and roast for 20-25 minutes per pound, or until it reaches your desired level of doneness.
6. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: approximately 1-2 hours
Boneless Leg of Lamb with Pomegranate Molasses Glaze
This recipe combines the rich flavor of lamb with the sweet and tangy taste of pomegranate molasses, creating a dish that’s perfect for special occasions. With its tender texture and bold flavors, this boneless leg of lamb is sure to impress.
Ingredients:
– 1 (1-1.5 pound) boneless leg of lamb
– 1/4 cup pomegranate molasses
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pomegranate molasses, olive oil, garlic, lemon juice, and oregano.
3. Place the lamb in a roasting pan and brush the glaze all over the meat.
4. Season with salt and pepper to taste.
5. Roast the lamb for 20-25 minutes per pound, or until it reaches your desired level of doneness.
6. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: Approximately 1-2 hours for a 1-1.5 pound leg of lamb.
Boneless Leg of Lamb with Garlic Butter and Fresh Herbs
This show-stopping leg of lamb recipe is perfect for special occasions or a weekend dinner with friends and family. The combination of tender meat, rich garlic butter, and fragrant fresh herbs will impress even the most discerning palates.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs), trimmed
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together softened butter, minced garlic, chopped rosemary, and chopped thyme.
3. Season the leg of lamb with salt and pepper.
4. Spread the garlic butter mixture evenly over the lamb, making sure to cover all surfaces.
5. Place the leg of lamb in a roasting pan and roast for 1 hour and 15 minutes, or until it reaches your desired level of doneness.
6. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: 1 hour and 15 minutes
Boneless Leg of Lamb with Chimichurri Sauce and Grilled Vegetables
This Argentine-inspired recipe combines the tender flavor of boneless leg of lamb with a zesty chimichurri sauce, perfectly complemented by grilled vegetables. A perfect main course for a summer dinner party or a special occasion.
Ingredients:
For the Leg of Lamb:
– 1 (1.5-2 pound) boneless leg of lamb
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Chimichurri Sauce:
– 1 cup fresh parsley leaves and stems
– 1/4 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt to taste
For the Grilled Vegetables:
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, oregano, salt, and pepper for the lamb.
3. Rub the mixture all over the leg of lamb.
4. Grill the lamb for 15-20 minutes per side, or until it reaches desired doneness.
5. Meanwhile, prepare the chimichurri sauce by combining parsley, oregano, garlic, vinegar, and olive oil in a food processor. Season with salt to taste.
6. Grill the vegetables for 3-4 minutes per side, or until tender.
7. Serve the lamb with chimichurri sauce spooned over top, accompanied by grilled vegetables.
Cooking Time: 45-50 minutes
Boneless Leg of Lamb with Dijon Mustard and Herb Crust
Elevate your dinner game with this flavorful recipe that combines the richness of lamb with the tanginess of Dijon mustard and a hint of fresh herbs. Perfect for special occasions or everyday feasts, this dish is sure to impress.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs)
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Dijon mustard, olive oil, rosemary, thyme, and garlic powder.
3. Rub the mixture all over the lamb leg, making sure to coat it evenly.
4. Season with salt and pepper to taste.
5. Place the lamb on a baking sheet lined with parchment paper and roast for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
6. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: About 1 hour 45 minutes to 2 hours 15 minutes, depending on the size of your leg of lamb.
Boneless Leg of Lamb with Roasted Garlic and Rosemary Jus
Elevate your Sunday roast with this show-stopping boneless leg of lamb recipe, infused with the pungency of roasted garlic and the herbal flavor of rosemary.
Ingredients:
– 1 (2-3 pound) boneless leg of lamb
– 4 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss garlic cloves with olive oil, salt, and pepper.
3. Spread the garlic mixture on a baking sheet and roast for 30-40 minutes, or until golden brown and caramelized.
4. Meanwhile, season the lamb with salt and pepper. Roast in the oven for 20-25 minutes per pound, or until cooked to your desired level of doneness.
5. In a small saucepan, combine chicken broth, white wine (if using), and roasted garlic. Simmer over low heat for 10-15 minutes, stirring occasionally, until the jus has reduced slightly.
6. Carve the lamb and serve with the roasted garlic and rosemary jus spooned over the top.
Cooking Time: Approximately 1 hour and 30 minutes to 2 hours and 30 minutes, depending on lamb size and level of doneness desired.
Boneless Leg of Lamb with Spiced Yogurt Marinade and Couscous
This recipe combines the rich flavor of lamb with the creaminess of spiced yogurt and the nutty texture of couscous, perfect for a special occasion or everyday meal. The boneless leg of lamb is marinated in a mixture of yogurt, spices, and herbs, then grilled to perfection.
Ingredients:
– 1 (1.5-2 pound) boneless leg of lamb
– 1 cup plain yogurt
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1 cup couscous
– Salt, to taste
Instructions:
1. In a large bowl, whisk together yogurt, olive oil, lemon juice, cumin, smoked paprika, salt, and black pepper.
2. Add the lamb to the marinade and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Remove lamb from marinade and cook for 10-12 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, cook couscous according to package instructions. Season with salt to taste.
5. Let the lamb rest for 5 minutes before slicing and serving with couscous.
Cooking Time: 30-40 minutes
Boneless Leg of Lamb with Caramelized Onions and Balsamic Glaze
Elevate your Sunday roast game with this show-stopping leg of lamb, perfectly paired with sweet caramelized onions and tangy balsamic glaze. This impressive main course is sure to impress your guests.
Ingredients:
– 1 boneless leg of lamb (about 2 lbs)
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-low. Cook onions for 30-40 minutes, stirring occasionally, until dark brown and caramelized.
3. Season the leg of lamb with salt and pepper.
4. Place the lamb in a roasting pan and roast for 20 minutes per pound, or until it reaches your desired level of doneness.
5. While the lamb is cooking, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half.
6. Brush the lamb with the balsamic glaze during the last 10 minutes of roasting.
7. Let the lamb rest for 15 minutes before slicing and serving.
Cooking Time: approximately 2-3 hours
Summary
Elevate your special occasions with these 20 succulent boneless leg of lamb recipes. From classic garlic and herb roasted to Mediterranean spiced, Moroccan-inspired, and Indian-spiced variations, there’s a recipe for every taste. Whether you’re looking for a show-stopping main course or a delicious centerpiece, these recipes offer something for everyone. With flavors ranging from lemon and oregano to honey mustard and garlic crust, you’ll find the perfect dish to impress your guests.
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