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Lamb with Broad Beans, Shallots and Mint
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You need a lean cut of new-season lamb for this spring dish. Hang on to the recipe for winter as well, though, and buy frozen podded broad beans – pop out the inner kernels from the outer membrane.
This is a supremely wine-friendly dish, great with just about any red, but claret would be the traditional English choice for lamb.
Typical values per serving:
This recipe was first published in March 2008.