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  • oh my... right i'm doing it. update tomorrow.

    got to be grill pan for those tasty charred lines on tyhe lamb. my only tip for doing this is if you're mashing up the paste in a pestle and mortar, start with the rosemary and some rock salt, then add the garlic and wet ingredients. if you do the garlic first it acts like a lubricant and the tougher rosemary won't mash up as smoothly.

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