Membre dAgneau a la Judaique Recipe

Name: Membre dAgneau a la Judaique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound top-round or shoulder roast of lamb, without the bone; Salt and freshly ground pepper to taste; 3 anchovy fillets, cut into 3 pieces each; 6 cloves garlic, peeled and cut into slivers; 3 sprigs fresh rosemary, or 1 teaspoon dried rosemary; 3 sprigs fresh thyme, or 1 teaspoon dried thyme; 3 sprigs fresh sage, or 1 teaspoon dried sage; 8 small potatoes; 1 pound green beans or zucchini, cut into chunks; 2 tablespoons olive oil; Juice and grated peel of 1 orange

Servings: persons

One 3-pound top-round or shoulder roast of lamb, without the bone
Salt and freshly ground pepper to taste
3 anchovy fillets, cut into 3 pieces each
6 cloves garlic, peeled and cut into slivers
3 sprigs fresh rosemary, or 1 teaspoon dried rosemary
3 sprigs fresh thyme, or 1 teaspoon dried thyme
3 sprigs fresh sage, or 1 teaspoon dried sage
8 small potatoes
1 pound green beans or zucchini, cut into chunks
2 tablespoons olive oil
Juice and grated peel of 1 orange

1
Preheat the oven to 450 degrees, and season the roast with salt and pepper.
2
Then pierce the lamb with a sharp knife, and insert the anchovy fillets and the garlic bits in the slits.
3
Place in a small roasting pan with the herbs and about a cup of water.
4
Scatter the potatoes and the green beans or zucchini around the lamb, and toss the vegetables with a little olive oil.
5
Place in the oven, and roast for 20 minutes.
6
Then turn the oven down to 350 degrees, and continue cooking for about another 1 1/2 hours, or until done and a meat thermometer measures 140 degrees, basting occasionally.
7
Remove the lamb from the oven and the pan.
8
Add the orange juice and grated peel.
9
Then cook, stirring, until the juices are reduced by about a half.
10
Degrease the sauce, sprinkle with pepper, adjust seasonings, and serve.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 3-pound top-round or shoulder roast of lamb, without the bone, Salt and freshly ground pepper to taste, 3 anchovy fillets, cut into 3 pieces each, 6 cloves garlic, peeled and cut into slivers, and more.

Yes, Membre dAgneau a la Judaique falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Membre dAgneau a la Judaique

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