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Roast Leg Of Lamb On A Bed Of Potatoes And Wilted Greens

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 (6- to 8-pounds) leg of lamb, aitchbone removed by butcher and leg left untied

3 large garlic cloves, 2 thinly sliced and 1 minced

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

4 pounds yellow-fleshed potatoes

7 tablespoons extra-virgin olive oil

4 teaspoons salt

1 teaspoon black pepper

2 tablespoons honey

1 1/4 pounds mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

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