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1 saddle lamb |
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bone, cut into noisettes |
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Melt butter in large frying pan, increase heat to high. Shake noisettes to remove excess oil. Pan-fry 4 minutes, turning once, until richly browned on both sides but still pink in the centre. |
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50ml olive oil |
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marinate overnight |
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1 bunch fresh thyme |
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salt and pepper |
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50g unsalted butter |
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jus |
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1 tablespoon olive oil |
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Brown the bones |
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Bring to boil, skimming the surface, lower heat, simmer gently 30 minutes. Strain and season. |
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lamb bones |
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chop |
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150g onion, carrot, celery |
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chop coarsely |
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Brown garlic and vegetables |
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2 cloves garlic |
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crush |
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1 l veal stock |
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Stir in well |
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1 tablespoon tomato puree |
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Mix well, cook 1 minute |
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1 bouquet garni, lots of thyme |
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Add |
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petits tians |
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300g onion |
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finely chop |
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sweat |
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On an oiled baking sheet in four 7.5cm metal rings: Put in onion, top with courgettes and tomatoes arranged in spiral |
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Bake in moderate oven 10 minutes |
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50ml olive oil |
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200g courgettes |
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slice, blanche |
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150g cherry tomatoes |
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slice |
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breadcrumbs |
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Sprinkle over |
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thyme |
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chop |
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olive oil |
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