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Triple-crown roast of lamb with a jewelled fruit stuffing and minted red wine sauce
Fruit and vegetables
1
onion
, finely chopped
1 tsp ground
coriander
1
pear
, peeled, cored and chopped
75g/3oz dried sweetened
cranberries
1
orange
, zest only
1
lemon
, zest only
bunch fresh
parsley
, chopped
1 tbsp chopped fresh
thyme
1 tbsp chopped fresh
mint
leaves
Tins, packets and jars
2 tsp
plain flour
2 tsp
redcurrant jelly
Cooking ingredients
3 tbsp
olive oil
50g/2oz
flaked almonds
1 tsp ground
cumin
¼ tsp
cayenne pepper
½ tsp ground
cinnamon
2 garlic
cloves
, crushed
150g/6oz
dried apricots
, quartered
75g/3oz
sultanas
sea salt and freshly ground
black pepper
Meat, fish and poultry
3 x racks of lamb (best end), French trimmed (ask your butcher to do this)
Other
150ml/5fl oz
red wine
150ml/5fl oz
lamb stock
or water
Back to recipe
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