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Roasted lamb rumps with crushed Nioise potatoes
- 1 head garlic with fat cloves
- 150ml olive oil
- 5 sprigs thyme
- 600g new potatoes , ideally Jersey Royals
- 2 sprigs mint
- 2 tbsp capers
- 3-4 anchovy fillets, roughly chopped
- 25g pitted black olives , roughly chopped
- small bunch chervil or parsley
- 4 rumps of lamb , about 250-300g each
- 8 sprigs rosemary
Directions:View on BBC Good Food
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