Ingredients

1/2   cup red wine vinegar 1/2   cup fresh lemon juice 1/2   cup olive oil 2   tbsp chopped rosemary 1   tsp kosher salt 1   tsp ground black pepper 2   to 2-1/4 lbs boneless lamb leg, trimmed of fat and cut into 1-inch pieces 3   medium zucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min 1   pint cherry tomatoes 6   pieces flatbread

Description

1/2   Cup Red Wine Vinegar 1/2   Cup Fresh Lemon Juice 1/2   Cup Olive Oil 2   Tbsp Chopped Rosemary 1   Tsp Kosher Salt 1   Tsp Ground Bla

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