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Lamb And Roast Pepper Salad With Garlic And Anchovy Cream

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Ingredients

12 ounces unpeeled small waxy potatoes, such as 10 to 16 fingerlings

3 small-to-medium red bell peppers, stemmed, cut in half lengthwise and seeded

1 tablespoon extra-virgin olive oil, plus more for coating the salad components

Salt

Freshly ground black pepper

6 ounces watercress and baby spinach, washed and dried

Freshly squeezed juice from 1/2 lemon (1 to 2 tablespoons)

1 1/3 pounds rare-cooked lamb, such as boneless butterflied leg of lamb, cut into thin slices

Anchovies and oil from a 2-ounce can

2 medium cloves garlic, coarsely chopped

6 tablespoons pine nuts

1/2 cup extra-virgin olive oil

Freshly squeezed juice from 1/2 to 1 lemon

1 tablespoon very finely chopped flat-leaf parsley (see headnote)

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