A 'Frenchified' casserole of lamb, apricots and rosemary

Page 714

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Reviews

I used dried apricots and cooked it in a moderate oven with a piece of baking paper over the top (under the lid). Served with rice. Could have done with a larger quantity of carrot, I think.

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