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Cooking with Oscar: Spring Lamb & outstanding sides

By on June 1, 2012 in Uncategorized

First picture is:

Grilled lamb marinated in olive oil, crushed garlic, fresh rosemary & thyme, pepper, squeeze of fresh lime 8 hrs, grill over very high heat 10-12 mins, let rest 5 mins and volcanic salt to finish. Drizzle with juices from the steamed asparagus with black truffle-infused olive oil, pepper & meyer lemon.

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