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Ingredients
  • subheading: LAMB AL ASADOR:
  • 2.25kg leg of lamb , on the bone
  • 4 sweet potatoes , cut into wedges
  • subheading: CHIMICHURRI:
  • 50g of parsley , fresh, finely chopped
  • 3 garlic cloves
  • 1 tbsp of oregano, fresh
  • 1 tbsp of sweet smoked paprika
  • 1 tbsp of hot pepper sauce, optional
  • 1 lemon , juiced
  • 250ml of virgin olive oil
  • 100ml of sherry vinegar, or red wine vinegar
  • salt
  • pepper
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