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Marinated lamb neck with roasted potatoes and tomatoes
Fruit and vegetables
1
garlic
clove, finely chopped
600g/1lb 5oz ripe
tomatoes
on the vine, halved
4
garlic
cloves, skin on
1 banana
shallot
, finely chopped
2 sprigs
thyme
2
waxy potatoes
, such as desirée, peeled and sliced into 6–8mm thick rounds
½ large red
pepper
, sliced
1 green
pepper
, sliced
1
red onion
, sliced
2 fat
garlic
cloves, thinly sliced
Tins, packets and jars
250ml/9fl oz
chicken stock
Cooking ingredients
½ tbsp smoked Spanish
paprika
1 tbsp
honey
5 tbsp
olive oil
, plus extra to serve
pinch fresh
oregano
olive oil
, for drizzling
olive oil
, for roasting
1 fresh
bay leaf
sea salt and freshly ground
black pepper
Meat, fish and poultry
4 x 250-350g/9-12oz
lamb neck
fillets
Back to recipe
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