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Wiri wiri lamb with Jerusalem artichokes and mint crumb
Fruit and vegetables
2 fresh
rosemary
sprigs, finely chopped
4 fresh
thyme
sprigs, leaves picked
3
garlic
cloves, finely grated
thumb-sized piece fresh root
ginger
, finely grated
½
Scotch bonnet chilli
or wiri wiri pepper, seeds removed and finely chopped
small handful fresh flatleaf
parsley
, finely chopped
1
onion
, chopped
1
carrot
, chopped
1
tomato
, chopped
2
garlic
cloves
2 fresh
thyme
sprigs
1 fresh
rosemary
sprig
½
Scotch bonnet chilli
6
mint
leaves
200g/7oz fresh
mint
leaves, picked
350g/12oz
Jerusalem artichokes
, scrubbed and cut into quarters
800g/1lb 12oz
Jerusalem artichokes
, scrubbed and cut into quarters
2 fresh
thyme
sprigs
2
garlic
cloves, lightly crushed
½
Scotch bonnet chilli
, seeds removed
2
lemons
, cut into quarters
2 slices fresh root
ginger
1
garlic
clove
2 fresh
thyme
sprigs
5 fresh
mint
leaves
2
Jerusalem artichokes
, peeled and thinly sliced on a mandolin
1
garlic
clove, left whole
100g/3½oz picked
mint
leaves
Tins, packets and jars
1 tbsp tomato
ketchup
Cooking ingredients
1 tsp ground
allspice
2 tbsp
red wine vinegar
1 tbsp runny
honey
4 tbsp
olive oil
salt and freshly ground
black pepper
1 tsp
allspice
berries
1 tsp
gravy browning
balsamic vinegar
, to taste
200ml/7fl oz neutral
oil
, such as rapeseed or sunflower
salt
100–200ml/3½–7fl oz light
stock
or water
salt and freshly ground
black pepper
100g/3½oz
sugar
150ml/5fl oz
white wine vinegar
1 tsp
allspice
berries
olive oil
salt
Dairy, eggs and chilled
60g/2¼oz unsalted
butter
Meat, fish and poultry
2 x 200g/7oz
lamb rump
steaks (or 4 small), trimmed
1kg/2 lb 4oz
lamb
bones, roasted until browned all over
2 tbsp reserved
lamb
marinade
Other
150ml/5fl oz
white wine
lamb stock
, to cover
2 thick slices hard dough bread
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