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Marinated Barbecue Lamb With Shallot Marmalade, Served With Griddled Vegetables

1 fave
Nutrition per serving    (USDA % daily values)
CAL
2151
FAT
587%
CHOL
166%
SOD
32%

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Ingredients for 4 servings

approx 350.0ml olive oil

FOR THE SHALLOT MARMALADE

4 cannons of lamb (see Choosing your meat, below), about 170g-200g each

3.0 tbsp white wine vinegar

juice of 1 lemon

3-4 tbsp crème fraîche

3 cm cube fresh root ginger , peeled and grated

FOR THE MARINADE

2.0 tsp Dijon mustard

4 fat garlic cloves , sliced

4.0 tbsp balsamic vinegar

fennel tops, from above, chopped

2 red peppers (Gordon used Romano)

handful mint leaves, roughly chopped

6-8 sprigs thyme

1 fat garlic clove , crushed or finely chopped

8 shallots , halved and sliced

2.0 tsp golden caster sugar

2 bulbs fennel (trimmed, use fennel tops in marinade)

1.0 tsp mild curry powder

4 slices sour dough bread

1 bunch (about 250g) asparagus

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