Garlicky Roasted Lamb with Potatoes

By amt2mf

Servings Per Recipe 6, cal. (kcal) 586, Fat, total (g) 38, chol. (mg) 129, sat. fat (g) 15, carb. (g) 25, Monosaturated fat (g) 17, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 36, vit. A (IU) 272, vit. C (mg) 47, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 72, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 367, Potassium (mg) 1062, calcium (mg) 71, iron (mg) 4, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 , 3 pound boneless lamb leg or shoulder roast
• 3 anchovy fillets, cut in 3 pieces each
• Salt
• Black pepper
• 6 cloves garlic, peeled and cut in slivers
• 8 small potatoes
• 2 tablespoons olive oil
• 1 pound zucchini, cut into chunks
• 3 sprigs each fresh rosermary, thyme, and sage, coarsely chopped*
• Juice and finely grated peel of 1 orange
• White pepper

Preparation

Step 1

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.