Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes

Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes
14 Ingredients
  • 1 (8 to 10-pound) leg of lamb, boned*, reserving bones
  • Kosher salt
  • 8 sprigs rosemary, finely chopped (about 1/4 cup)
  • 6 cloves garlic, thinly sliced
  • Extra-virgin olive oil1 (8 to 10-pound) leg of lamb, boned*, reserving bones
  • 1 lemon, cut in 1/2
  • 12 baby artichokes
  • 2 bulbs fennel, cut into 1/4-inch slices
  • 2 pounds red bliss potatoes, about 20, cut into quarters
  • 10 whole garlic cloves
  • 1/2 teaspoon crushed red pepper
  • 1 bottle dry white wine
  • 1 bundle thyme, about 10 sprigs tied together with string
  • 5 bay leaves
Nutrition
907
45% daily value
10 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

72% 46

Saturated

100% 20

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 4

Carbs

14% 43

Carbs (net)

- 29

Fiber

55% 14

Sugars

- 5

Sugars, added

- 0

Protein

135% 68

Cholesterol

72% 217

Sodium

16% 385

Calcium

16% 161

Magnesium

53% 224

Potassium

46% 2153

Iron

52% 9

Zinc

112% 12

Phosphorus

117% 817

Vitamin A

3% 29

Vitamin C

56% 50

Thiamin (B1)

53% 1

Riboflavin (B2)

73% 1

Niacin (B3)

145% 23

Vitamin B6

84% 1

Folate equivalent (total)

54% 216

Folate (food)

- 216

Folic acid

- 0

Vitamin B12

337% 8

Vitamin D

- 0

Vitamin E

4% 1

Vitamin K

49% 58

Sugar alcohols

- 0

Water

- 552
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