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Grandma Pat’s rolled lamb breast with dauphinoise potatoes
Fruit and vegetables
2.5kg/5lb 8oz Maris Piper
potatoes
, peeled and thinly sliced
2
onions
, thinly sliced
4
garlic
cloves, sliced
3
thyme
sprigs
3
rosemary
sprigs
200g/7oz
cherry tomatoes
2
garlic
cloves, thinly sliced
500g/1lb 2oz
spring greens
, chopped
2 banana
shallots
, finely chopped
2
garlic
cloves, crushed
2
thyme
sprigs
Tins, packets and jars
170g/6oz sage and onion
stuffing
mixture
1 tbsp
capers
, chopped
Cooking ingredients
2 tbsp
olive oil
, for drizzling
salt and freshly ground
black pepper
2 tbsp
olive oil
1
bay leaf
pinch
white pepper
pinch ground
nutmeg
pinch
salt
2 tbsp
olive oil
50g/1¾oz
balsamic vinegar
salt and freshly ground
black pepper
2 tbsp
olive oil
450ml/16fl oz
beef stock
1 tbsp
caster sugar
Dairy, eggs and chilled
1 litre–2 litres/1¾ pints–3½ pints
double cream
50g/1¾oz
butter
Meat, fish and poultry
1.2kg/2lb 10oz boned and rolled
lamb breast
Other
750ml/1¼ pint
red wine
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