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Lemon-and-herb stuffed shoulder of lamb
Fruit and vegetables
½ medium
onion
, peeled, cut into quarters
2
celery
sticks, trimmed, cut into short lengths
1 medium
carrot
, peeled, cut into short lengths
4 sprigs fresh
thyme
few sprigs fresh
mint
1 medium
leek
, washed, trimmed, finely sliced
½ medium
onion
, peeled, finely sliced
4
garlic
cloves, peeled, crushed to a paste
1 small
lemon
(preferably unwaxed), finely grated zest only
5 heaped tbsp chopped fresh
mint
3 heaped tbsp chopped fresh
parsley
3 tbsp finely chopped fresh
mint
leaves, plus extra small whole
mint
leaves, to serve
1 large
onion
, peeled, finely sliced
3-4 sprigs fresh
thyme
, plus extra to garnish
3
garlic
cloves, peeled, finely sliced
1.2 kg/2lb 4oz
floury potatoes
, such as Maris Piper, peeled, thinly sliced to the thickness of a £1 coin
Tins, packets and jars
1 heaped tbsp
plain flour
1 tbsp
redcurrant jelly
2 tbsp baby
capers
, drained
Cooking ingredients
splash
olive oil
1 fresh
bay leaf
1 tsp fine
sea salt
3 tbsp extra virgin
olive oil
1 tsp
sea salt
flakes
freshly ground
black pepper
2 tsp
caster sugar
2 tbsp
white wine vinegar
splash extra virgin
olive oil
sea salt
flakes
freshly ground
black pepper
2 tsp extra virgin
olive oil
2 tbsp
olive oil
, plus extra for greasing
400ml/14fl oz chicken or
vegetable stock
sea salt
flakes
freshly ground
black pepper
Baking and patisserie
75-100g/2½-3½oz slightly stale
white bread
, crusts removed, bread cut into 1cm cubes
Meat, fish and poultry
2kg/4lb 8oz bone-out
lamb shoulder
(ask your butcher for the bone), fat and sinew trimmed
Other
500g/1lb 2oz reserved lamb bones (see below)
1 litre/1¾ pints cold water
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