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Rack of lamb, gnocchi and Provençal vegetables
Fruit and vegetables
250g/9oz baked
potato
, warm
1 tbsp chopped
chives
1tbsp chopped flatleaf
parsley
¼ bunch
basil
150g/5½oz baby
spinach
¼
garlic
clove, finely chopped
pinch grated
lemon
zest (optional)
1 sprig
thyme
1
garlic
clove
2 baby
aubergines
, halved lengthways
1 yellow
courgette
, chopped into medium sized discs
250g/9oz
cherry tomatoes
, skinned
150g/5½oz
wild garlic
leaves
Tins, packets and jars
50g/1¾oz
plain flour
, sieved, plus extra for rolling out
Cooking ingredients
salt and freshly ground
black pepper
olive oil
15g/½oz
pine nuts
, lightly toasted
5 tbsp
olive oil
1 tsp
olive oil
sherry
vinegar
, to taste
3 tsp
olive oil
Dairy, eggs and chilled
10g/¼oz finely grated
Parmesan
cheese
½ free-range
egg yolk
10g/¼oz unsalted
butter
Meat, fish and poultry
4 x 3-bone
rack of lamb
(about 300g/10½oz each)
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