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- 1 quality leg of lamb, about 2kg
- sea salt
- freshly ground black pepper
- 1 large bunch fresh mint, leaves picked
- 1 clove garlic, peeled
- 125 ml olive oil
- 250 ml organic chicken stock
- 600 g new potatoes, sliced thickly
- 100 g baby fennel, trimmed and cut in half lengthways
- 225 g baby carrots, tops trimmed
- 100 g baby leeks, trimmed
- 200 g courgettes, sliced lengthways
- 250 g fine or yellow beans, trimmed
- 150 g asparagus, trimmed to 6cm lengths
Directions:View on Jamie Oliver
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