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Get Started - 100% free to try - join in 30 secondsSimon Rimmer Leg of Lamb with Pears recipe on Sunday Brunch
1 leg of lamb, 30ml olive oil, 300ml rose wine, 125ml pear liqueur, 4 pears, quartered, A head garlic, handful thyme, 2 bay leaves and 300g new spuds.
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