WHAT I HAD FOR DINNER – 05/02

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Rack of lamb (with extra lamb chops) with
new potato, courgette, green bean and mint salad, and avocado slices.

Salad recipe: to follow

Rack of lamb: Rubbed in olive oil, salt, and rosemary, marinated for two hours, sealed in a hot pan and roasted for 20 minutes.

Lamb chops: Pan fried in oil and rosemary.

Avocado slices: Self explanatory.

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