From: Chef/owner Matt Jennings, Farmstead, Providence, RH. Yield: 1 breast of lamb. 1 breast of lamb 5 Tbsp. rapeseed oil 1 carrot, peeled and chopped medium 1 rib celery, chopped medium 1 small onion, chopped medium 2 cloves garlic, crushed 3 sprigs flat Italian parsley 1 sprig thyme (lemon thyme is best, if available) 1 bay leaf 2 kafir lime leaves ¾ cup vadouvan curry blend (sweet, French-influenced curry powder) 6 white peppercorns ½ cup dry white wine 5 ...

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