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Breast of lamb with broccoli, anchovy and caper dressing
Fruit and vegetables
2 tbsp chopped
rosemary
2 banana
shallots
, sliced
75g/2½oz button
mushrooms
, sliced
2
broccoli
stalks, in quarters
1 tbsp chopped
mint
1 tbsp chopped
parsley
1 tbsp chopped
tarragon
1 red
chilli
, finely chopped
chopped
celery
leaves
Tins, packets and jars
568ml/1 pint
chicken stock
plain flour
, for dusting
6 salted
anchovies
, chopped
2 tbsp superfine
capers
, drained
Cooking ingredients
salt and pepper
oil
, for frying
pinch
salt
2 tbsp cabernet sauvignon
vinegar
6 tbsp extra virgin
olive oil
Dairy, eggs and chilled
75g/2½oz
butter
Meat, fish and poultry
1 breast of lamb, boned
Other
150ml/5fl oz
red wine
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