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Rolled lamb shoulder with olives and borlotti beans
Fruit and vegetables
1
lemon
, zest only
1
garlic
clove, finely chopped
300g/10½oz
cherry tomatoes
Tins, packets and jars
150g/5½oz jar olive
tapenade
500g/1lb 2oz
borlotti beans
(from 1kg/2lb 4oz pods if fresh or, if dried, 250g/9oz soaked overnight – see Recipe Tip for more information)
60g/2¼oz pitted black
olives
Cooking ingredients
6 sprigs fresh
oregano
(or 2 tsp dried
oregano
)
5 sprigs fresh
oregano
1 garlic bulb, broken into
cloves
, unpeeled
salt and freshly ground
black pepper
Meat, fish and poultry
1.8kg/4lb deboned
lamb shoulder
(if you have the bones too, all the better)
Back to recipe
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