1 cup extra-virgin olive oil
1 (1-pound) boned leg of lamb
3 ounces garlic
1 sprig rosemary
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup chopped marjoram
2 cups lamb stock
2 slices dry bread, crust removed
1 ounce sliced garlic
3 ounces mixed salad greens
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
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