Total Calories: 85
In a small bowl, stir the garlic, thyme, rosemary, parsley and olives together. Cut slits into the lamb and rub the dry garlic mixture over the entire surface and into the pockets.
Grill on a barbeque for 10 minutes on each side or until an instant read thermometer reads 125 degrees. Remove the meat to a cutting board, squeeze the lemon juice over the meat, cover with foil and let stand for 15 minutes before serving.
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