Lamb Txilindron | Saveur

Ingredients

• 1 61/2-71/2-lb. boneless leg of lamb, trimmed of excess fat and butterflied
• 1 tbsp. granulated garlic
• 1 tbsp. salt
• 1 cup white wine
• 1 tbsp. cornstarch
• 3 tbsp. olive oil
• 6 cloves garlic, peeled and chopped
• 1 medium onion, peeled and thinly sliced
• 1 green bell pepper, stemmed, cored, seeded, and cut into 1" pieces
• 1 tsp. dried red pepper flakes
• 1 6 1/2-oz. jar pimientos, drained and cut into 1" pieces