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Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing
Fruit and vegetables
1
onion
, peeled and quartered
1 head
garlic
, halved
2 sprigs
rosemary
500g/1lb 2oz
potatoes
, peeled and sliced very thinly on a mandolin
1 tsp finely chopped fresh
rosemary
1
garlic
clove, minced
½ hispi
cabbage
, cut into wedges
1 large ripe
beef tomato
, peeled deseeded and diced
1
shallot
, peeled and diced
2 fresh
mint
sprigs, leaves picked and shredded
Tins, packets and jars
1 tbsp roughly chopped black
olives
Cooking ingredients
2
bay leaves
1 tbsp
olive oil
1 tbsp
olive oil
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
1 tbsp Cabernet Sauvignon (or
red wine vinegar
)
3 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 tbsp
duck fat
Meat, fish and poultry
½
lamb shoulder
1 x four-bone
rack of lamb
, fat scored
Other
1 litre/1¾ pints
lamb stock
Back to recipe
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