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Baked Lamb Recipe (With Aubergines, Tomato, Olives, Garlic)


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a pinch of sugar

good red wine vinegar

optional fresh basil or marjoram

extra virgin olive oil

dried oregano

8 cloves of garlic skin left on

2 firm aubergines

2 x 7 rib racks of lamb preferably organic French trimmed

1 large handful of fresh mint

1 handfuls olives destoned

8 ripe plum tomatoes

sea salt and freshly ground black pepper

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