Rump of salt marsh lamb and broccoli stalks with anchovy dressing from Tom Kerridge's Proper Pub Food: More Than 130 Proper Pub Recipes, with Simple Twists to Make Them Sensational by Tom Kerridge

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Notes about this recipe

  • okcook on February 28, 2016

    We liked the flavours in this dish but the amount of sauce and the dressing it makes is more than enough. Next time I will make half. I reduced the Rosemary as. It seemed too much...could have been because it was from my garden and very fresh.

  • okcook on February 28, 2016

    We liked the flavours in this dish but the amount of sauce and the dressing it makes is more than enough. Next time I will make half. I reduced the Rosemary as. It seemed too much...could have been because it was from my garden and very fresh.

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