Скачать или смотреть Roasted Lamb & Potatoes with Fig-Basil Salad

Roasted Lamb & Potatoes with Fig-Basil Salad

Main Dish:
Preheat oven to 400°F (200°C).
Place lamb shanks on one side of a large baking tray, baby potatoes on the other. Divide the tray with foil if needed.

Marinade:
Mix olive oil, soy sauce, lemon juice, honey, chopped garlic, red pepper flakes, smoked paprika, black pepper, dried onion, chopped dill, capers. Brush generously over both lamb and potatoes.

Roast for 45–60 minutes until lamb is tender and potatoes are golden.

Fresh Salad:
Layer fresh arugula, sliced figs, cucumber, Brie chunks, toasted almonds, pine nuts, pumpkin seeds, and fresh basil.

Dressing:
Drizzle with olive oil and a splash of lemon juice. Toss gently.

Serve everything together—rich, roasted lamb with crispy potatoes and a bright, fresh salad. Perfect balance! коллабов:

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