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Peposo Peppered Lamb Stew

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2 kilo/4.5 lb leg of lamb, cut into thick steaks with bone-in

20 garlic cloves, peeled

4 heaping tablespoons freshly ground black pepper

sea salt

5 sprigs of fresh rosemary

1 bottle of red wine

2 bay leaves

3-4 juniper berries, crushed

drizzle of olive oil

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