Garlicky Roasted Lambs with Potatoes

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 20 mins 450°
  • Cook: 1 hr to 1 hr 30 mins 350°

Garlicky Roasted Lambs with Potatoes

Directions

  1. Preheat oven to 450 degrees F. Using a sharp knife, pierce lamb and insert the anchovy pieces and garlic slivers in the slits; season with salt and black pepper. Transfer to a small roasting pan filled with about 1 cup water.
  2. In a medium bowl toss potatoes with 1 Tbsp. of the olive oil; scatter around lamb. In the same bowl toss zucchini with remaining olive oil; set aside. Cook 20 minutes. Remove pan from oven; add zucchini and herbs to roasting pan. Reduce heat to 350 degrees F. Return pan to oven; cook 1 to 1-1/2 hours more, spooning over pan juices occasionally, until temperature reaches 135 degrees F when tested with an instant-read thermometer. Remove pan from oven. Cover; let rest 10 minutes.
  3. Transfer lamb and vegetables to a serving platter. Meanwhile, add orange juice and peel to juices in the roasting pan. Cook and stir over medium heat 3 to 4 minutes until liquid is reduced by half (about 1/2 cup). Sprinkle with white pepper to taste. Serve with sauce and orange wedges, if desired.

From the Test Kitchen

*

Remove and discard hard stems.

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Nutrition Facts (Garlicky Roasted Lambs with Potatoes)

  • Per serving:
  • 586 kcal cal.,
  • 38 g fat
  • (15 g sat. fat,
  • 3 g polyunsaturated fat,
  • 17 g monounsatured fat),
  • 129 mg chol.,
  • 367 mg sodium,
  • 25 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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