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Ingredients
US|METRIC
8 SERVINGS
- 5 lb. leg of lamb (3.5 –, boneless, butterflied)
- 3/4 tsp. kosher salt (½–)
- cracked pepper
- 1 cup fresh herbs (a mix of 2 or 3 of the following thyme, sage, rosemary)
- 1 cup Italian parsley (about a ½ a bunch tender stems ok)
- 10 cloves garlic
- 1 Tbsp. lemon zest
- 1/2 tsp. salt
- 5 Tbsp. olive oil
- 1/4 cup olive oil
- 1/3 cup mint leaves (finely chopped)
- 1/3 cup Italian parsley (finely chopped)
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1 Tbsp. capers (chopped)
- 1 garlic clove (finely minced)
- 2 Tbsp. finely chopped onion (or shallot)
- salt (if necessary)
- 8 cups veggies (6–, variety of chopped root, onions, potatoes, carrots, celery, fennel bulb, parsnips, beets, sunchokes, leeks, whole garlic cloves)
- olive oil (to coat)
- salt
- pepper (to taste)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol180mg60% |
Sodium780mg33% |
Potassium1090mg31% |
Protein62g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A25% |
Vitamin C35% |
Calcium8% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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