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Texture and taste – this dish has got it all going on. Succulent South Island lamb served on crunchy goat's cheese morsels with a fresh burst of cress.
Give the Sunday roast an extreme makeover, with this inspiring rich dish of lamb, pumpkin and spuds.
Start these beauties off, and settle in with a good book, or the weekend paper. Savour the rich aromas as you while away the hours, and come dinner time, enjoy melt-in-the-mouth slow cooked Canterbury lamb.
Marinating a whole leg of lamb in wine makes a sensational roast.
Roasting the chops is really fuss-free and super tasty. The sweetness in the pears balances out the thin slices of brussel sprouts. Of course if there is someone in the family who really likes brussel sprouts you could slice them a little thicker.
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