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Slow Roasted Lamb Pappardelle With Garden Peas And Mint

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1.2kg free-range lamb leg, bone in

12 cloves garlic, peeled

1 large stalk celery, cut into 3cm pieces crossways

2 eschallots (shallots) peeled and cut in half lengthways

Half bottle dry white wine

2 cups frozen baby peas

Pinch sugar

Large handful fresh flat-leaf (continental) parsley, mint and dill

Zest and juice 1/2 lemon

Good quality olive oil

Light olive oil for cooking

Salt and freshly ground black pepper

Extra lemons to serve

parmesan cheese to serve

6 free-range medium-sized eggs

600 g pasta 00 flour

Splash olive oil

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