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Leg of lamb cooked with potatoes
- 2kg leg of lamb
- 6 slices Parma ham
- 4 garlic cloves
- lemon , zested
- 2 sprigs rosemary
- 25g butter , softened
- 2kg maris piper potatoes , peeled and cut into 1cm slices
- 500 ml vegetable stock
- 25g butter
- 1 tbsp olive oil
- 4 small red onions , peeled and sliced
- 1 tbsp plain flour
- 250ml red wine or port
- 600ml lamb beef stock
- 1 tbsp redcurrants jelly
Directions:View on BBC Good Food
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