Lamb shoulder with garlic potatoes and redcurrant glaze
www.olivemagazine.com
www.olivemagazine.com
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Ingredienti

  • whole bone-in lamb shoulder 2kg
  • Charlotte potatoes 1kg, skins left on, halved lengthways
  • garlic 1 bulb, broken into cloves
  • rosemary 5 sprigs
  • redcurrant jelly 2 tbsp
  • red wine 3 tbsp
  • English mustard 1 tsp
  • shallots 2, finely chopped
  • white wine vinegar 2 tbsp
  • olive oil 3 tbsp
  • Birds Eye Petits Pois 100, defrosted
  • watercress 200g

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