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Roast leg of lamb with braised spring veg
- 2 onions , cut into thick slices
- 1 leg lamb , about 2kg
- olive oil
- 200g baby leeks
- 200g peas
- 200g broad beans , double podded
- 200g baby carrots
- splash chicken stock or white wine
- 1 bunch tarragon , chopped
Directions:View on BBC Good Food
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