Annabel says:

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

This cel­e­bra­tory dish is slow­cooked to melt-in-the-mouth ten­der­ness. The trick is to mar­i­nate the lamb for at least two days be­fore cook­ing. Serve with new pota­toes roasted with black olives, a roast veg­etable salad and lightly cooked as­para­gus or peas.

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