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- 15 g tinned anchovies (approx. 6 fillets)
- 25 g fresh parsley, leaves only
- 1 Tbsp capers, drained
- 2 garlic cloves
- 10 g lemon juice
- 10 g olive oil
- 1 tsp Dijon mustard
- ½ tsp ground black pepper
- 1500 - 2000 g shoulder of lamb, boned
- 150 g dry white wine
- 150 g water
- per 1 portion
- 1924 kJ / 460 kcal
- 33.8 g
- 0.5 g
- 35.9 g
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