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Greek Orange Roast Lamb
- 1 large orange, juiced
- 3 tablespoons dark French mustard
- 3 tablespoons olive oil
- 4 teaspoons dried oregano
- salt and pepper to taste
- 10 potatoes, peeled and cut into 2-inch pieces
- 1 (3 pound) half leg of lamb, bone-in
- 5 cloves garlic
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 32.5g|
|Saturated Fat 10.4g|
|Total Carbohydrate 103.2g|
|Dietary Fiber 14.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|