These slices are a blend of the nutty sweetness of the crumble, and the citrus filling that seeps into the outer layers.
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Spread the onions, lemon, garlic and herbs over the base of a large roasting tin, placing the garlic in the centre to make sure it is covered by the lamb. Put the lamb shoulder on top. Pour the white ...
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Have a taste and season to your liking. Stir in the capers and olives and add the honey if the sauce is too astringent. 7. Serve the lamb with the gravy at the table and some roast new potatoes.