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How to make it

  • Dice feta into 1/4 inch cubes; mix with vinaigrette, pine nuts, tomatoes, and mint. Let sit at least 1 hour.
  • Season lamb loins with lemon zest, salt and pepper.
  • Wrap loins in grape leaves and set aside.
  • Lay out 1 sheet of Phyllo and brush with butter. Cover with 2nd sheet and repeat process. Sprinkle with 1/6 of the diced Rosemary.
  • Place lamb loin at one end of the Phyllo sheets and wrap tightly.
  • Bake at 400 degrees until golden brown.
  • Toss Arugula with the feta salad and serve under the lamb.

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