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C/Major 12 17257 Fontanilles Girona
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Baked leg of lamb with pear and ginger chutney

1 Peel and cut potatoes in thin slices, enough to cover the oven tray, which you first smear with olive oil
2 If preferred, it can be accompanied with Parisian Potatoes (whole baby potatoes).
3 Salt and pepper the leg of lamb and place on top of the potatoes
4 Mash 4 cloves of garlic in a mortar and add some drops of vinegar.
5 Add the garlic to the leg of lamb and bake for an hour at approximately 200º C.
6 It is served with pear and ginger chutney.
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