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Easter Lamb Roasted With Artichokes And Potatoes From The Mani

Nutrition per serving    (USDA % daily values)
CAL
2116
FAT
494%
CHOL
163%
SOD
49%

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Ingredients for 4 servings

3 to 4 fresh rosemary sprigs, to taste

Salt and freshly ground black pepper to taste

1 cup extra-virgin olive oil

One 3- to 4-pound leg of spring lamb, bone in, trimmed of fat

2 pounds all-purpose potatoes, such as Yukon Gold, peeled and quartered

Juice of 4 to 6 lemons, to taste

12 artichokes, cleaned

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