|Total Fat||8 g|
|Saturated Fat||3 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||0.5 g|
|Herbs de Provence||1 tablespoon|
|Freshly ground pepper to taste|
|Olive oil||1 tablespoon|
|Small boneless leg of lamb, butterflied||1 (about 2 pounds)|
- Prepare grill.
- Combine garlic, herbs, salt, pepper, and olive oil into a paste. Rub onto both sides of the lamb.
- Grill with the cover on for 10-15 minutes on each side, or until desired degree of doneness is achieved.
Wash and trim 2 cups green beans. Fill a pot with about 1 inch of water. Bring to a boil and add beans. Cook, covered for 3-4 minutes, or until beans are tender.
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