Thursday, 16 August 2018

Cumin roast spring lamb with caponata

Cumin roast rump of spring lamb with olive and pepper caponata, English asparagus and Jersey royals

It does not get much more seasonal than this with tender spring lamb, colourful and flavour-packed caponata, fresh asparagus and potatoes

Ingredients

Two whole rumps of lamb (350g to 450g each), trimmed

100ml olive oil

Wine and Dine

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