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cooking.nytimes.com
If you haven't cooked a whole leg of lamb before, here is the place to start This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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People who frequently eat canned foods like protein-rich canned tuna may have healthier diets than people who don't. Your next nutritious meal is a can - or two - away!
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