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Lamb rump with roasted onion squash and salsa verde
Fruit and vegetables
2 lemons, juice only
6
garlic
cloves, left whole
2 tbsp chopped fresh
rosemary
50g/2oz fresh flatleaf
parsley
leaves
25g/1oz
rocket
leaves
15g/½oz fresh
mint
leaves
15g/½oz fresh
marjoram
leaves
¼
garlic
clove
4 onion
squash
(or other small autumn
squash
), peeled and cut in half, seeds removed, flesh cut into 3cm/1¼in cubes
1 tsp fresh
thyme
leaves
1
garlic
clove, finely chopped
800g/1lb 12oz fresh
spinach
Tins, packets and jars
1½ tbsp
capers
6 anchovy fillets
1 tbsp
Dijon mustard
, or to taste
Cooking ingredients
75ml/3fl oz
olive oil
salt and freshly ground
black pepper
4-6 tbsp olive oil (to cover the
herbs
)
salt and freshly ground
black pepper
35ml/1¼fl oz
olive oil
, plus extra for drizzling
salt and freshly ground
black pepper
Meat, fish and poultry
4
lamb rumps
, with fat on
Back to recipe
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