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7 Spice Lebanese Lamb with Quinoa Tabbouleh.


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Butcher has some beautiful pasture raised tied lamb legs that I could not pass up. Dry brined over night, doused with EVO2 and a light coating of Lebanese 7-spice (Allspice, cinnamon, black and white pepper, cloves, nutmeg, fenugreek, ginger, and coriander. Yes, it’s 8, but that’s the version I was given LOL). Next time Persian using adveih. 

 

Roasted in oven 15 minutes at 450 with the fan on to set some color and the into Big Red at 350. 1:45 later it was 135 and on its way to a perfect, tender, and succulent 140. 
 

GF quinoa tabbouleh, house made tzatziki, good feta, vine ripe tomatoes, soft nan bread, and an earthy Red Mountain Syrah. 
 

Happy Sunday all. 
 

 

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