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Pot-roasted lamb with mashed potatoes and mint sauce
Fruit and vegetables
2 large
onions
, cut into wedges
500g/1lb 2oz
carrots
, peeled and cut into large chunks
500g/1lb 2oz
turnips
, peeled and cut into large chunks
4 sprigs
thyme
3 sprigs
mint
, leaves and stalk
20g/¾oz
mint
leaves, picked and finely chopped
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
75ml/3fl oz malt
vinegar
1 tbsp
caster sugar
Dairy, eggs and chilled
110g/4oz
butter
Meat, fish and poultry
2kg/4lb 8oz shoulder of
lamb
, bone removed (you can ask your butcher to do this)
Other
500ml/18fl oz
lamb stock
1kg/2lb 4oz white potatoes, peeled and cut into chunks
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