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Weeping lamb with boulangère potatoes and mint sauce
Fruit and vegetables
3 stems
rosemary
3-4
garlic
cloves, cut into slivers
6 large
potatoes
, peeled and sliced thinly
4
onions
, sliced thinly
1 large bunch
mint
leaves, finely chopped
Tins, packets and jars
500ml/18fl oz
chicken stock
Cooking ingredients
sea salt and freshly ground
black pepper
1 litre/1¾ pints
beef stock
75ml/3fl oz malt
vinegar
1 pinch
caster sugar
salt
Dairy, eggs and chilled
25g/1oz
butter
, plus a little extra for the gravy
Meat, fish and poultry
2.7kg/6lb
leg of lamb
Other
1 bottle (750ml/26fl oz) good
red wine
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