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BBQ Lamb Rump with Pea Purée & Puy Lentil Cassoulet Recipe From Asador

Asador Head Chef Florin Vasilache has shared his recipe for BBQ Lamb Rump with Pea Puree & Puy Lentil Cassoulet – a restaurant quality dish you can recreate at home to wow family and friends. Ingredients: For the Lamb – 4 centre cut lamb rump – Handful of thyme – Handful of rosemary – 1 head …

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