Warm lamb neck and minted pea baguette from New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking (page 120) by Marcus Wareing

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Notes about this recipe

  • joneshayley on July 31, 2020

    Double the sauce! This is lovely but I’d serve on sourdough toast as I felt the baguette was too much bread to pea/ lamb ratio

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