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Butterflied leg of lamb with smoked onions, caraway roasted potatoes and barbecue gravy
Fruit and vegetables
3
garlic
cloves, minced
3 sticks
rosemary
, leaves picked and roughly chopped
1 brown
onion
, diced
2 sticks
celery
, diced
2
garlic
cloves, minced
1 small bunch
thyme
6 Ratte
potatoes
(or other small floury fingerling
potato
), cut in half on an angle
2
garlic
cloves, thinly sliced
8 Cipollini onions (or small round
shallots
), peeled
Tins, packets and jars
1–2 tbsp
plain flour
1.5 litres/2¾ pints dark
chicken stock
4 tbsp
barbecue sauce
(or to taste)
Cooking ingredients
1 tbsp coarse
black pepper
2
bay leaves
, roughly chopped
4 tbsp
olive oil
salt
, to taste
1 tbsp
caraway seeds
1
bay leaf
2 tbsp
tomato purée
2 tsp
caraway seeds
20ml/¾fl oz
olive oil
dash
olive oil
Dairy, eggs and chilled
25g/1oz unsalted
butter
Meat, fish and poultry
½
leg of lamb
, bone removed and butterflied
10
chicken wings
, cut in half
200g/7oz smoked
pancetta
, roughly chopped
Other
150ml/5fl oz
Madeira
wood
chips
Back to recipe
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