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Old 10-15-2012, 04:51 PM   #24
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Great how-to, and wonderful recipes. Lamb is popular in my neck of the woods.

When I first was turned on to this method it was by accident.... it was an adaptation of a Chimichurri marinade and sauce, (intended for beef or fish).... but I used lamb and really liked it. The recipe called for reserving 1/3 in a separate dish for serving at the table.
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