Tender
A 'Frenchified' casserole of lamb, apricots and rosemary
Page 714
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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Recipe Review
bunyip from Melbourne, VIC
I used dried apricots and cooked it in a moderate oven with a piece of baking paper over the top (under the lid). Served with rice. Could have done with a larger quantity of carrot, I think.
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