Lamb Salad

By Saveur
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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 head garlic

2 tbsp. canola oil

2 tbsp. sherry vinegar

2 tbsp. salt-packed capers, rinsed, drained, and finely chopped

2 tbsp. minced shallots

10 oil-packed anchovy filets, drained and finely chopped

12 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1 (1 ½-lb.) lamb top round, trimmed

6 small red new potatoes (about ½ lb.), cut into wedges

1 tbsp. chopped fresh rosemary

¼ lb. mushrooms, such as oyster or shiitake, stemmed and torn

1 tbsp. unsalted butter

1 tsp. finely chopped fresh thyme

9 cups loosely packed mixed greens, such as frisée and arugula (about 5 oz.)

½ cup loosely packed mixed flat-leaf parsley and mint leaves

2 tbsp. chopped toasted pistachios

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