Chilli And Parmesan Popovers With A Chunky Tomato Sauce Recipe

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• 3 tb Dijon mustard
• 1 tb Plain flour
• 2 ts Finely sliced fresh rosemary
• 1/2 ts Freshly ground black pepper
• 1 tb Soy sauce
• 1 tb Hot chilli sauce
• 2 kg Butterflied leg of lamb
• 1/2 ts Salt
• 1 tb Olive oil

• Step #1 1 Mix together the mustard, flour, chilli sauce, olive oil, rosemary, soy sauce, salt & pepper to make a smooth, thick paste.
• Step #2 2 Smear the paste all over the lamb & cook on medium coals for 40 mins, turning every 10-15 mins until crusty & browned on the surface but still a bit pink in the centre.
• Step #3 --.
• Enjoy the Chilli And Parmesan Popovers with a Chunky Tomato Sauce recipe

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Sauce And Salsa / Savory Sauces

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