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Slow-roast lamb with potato & spinach gratin
- 2 sprigs rosemary , needles chopped
- lemon , juiced
- olive oil
- 1.2kg boned lamb shoulder, rolled and tied
- 1 glass white wine
- 400g shallots , peeled
- 300ml double cream
- 300ml whole milk
- whole nutmeg
- 1 garlic clove , halved
- 2 tsp Dijon mustard
- 400g spinach
- 1kg potatoes , peeled and thinly sliced
- 50g Grana Padano , grated
Directions:View on BBC Good Food
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