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Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde
Ingredients
  • 1 garlic clove
  • 10g parsley
  • 10g mint
  • 120g asparagus spears
  • 400g waxy potatoes
  • 1 Dijon mustard pot (5.5g) †
  • 1 red wine vinegar sachet (15ml) †
  • 325g British lamb rump
  • ½ tsp dried chilli flakes
  • 15g capers
  • subheading: You’ll also need:
  • olive oil, pepper, salt, vegetable oil
  •  
  • 5 grams is one teaspoon!
Note: Ingredients may have been altered from the original.
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