Sticky Scotch bonnet and citrus-smothered lamb with confit garlic and peppers from BBQ Days, BBQ Nights: Barbecue Recipes for Year-round Feasting (page 133) by Helen Graves

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for up to 24 hours. Can substitute orange or yellow peppers for red peppers, and chilli jam for sweet chilli sauce.

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