INGREDIENTS:30 oz. lamb (loin, rump, topside or cutlets), 5 oz. per serving 8-12 ounces of reduced-salt feta cheese Potatoes: 6 or 12 small potatoes, washed (1 or 2 per serving) 2 tsp. chopped flat leaf parsley ½ cup extra virgin olive oil 1 small clove garlic, crushed as needed, ground pepper as needed, kosher salt Red Bell Pepper Mayonnaise: 1 medium-sized clove of garlic 1 large red bell pepper, roasted and skinned 1 small chili, seeds removed pinch of saffron threads 2 egg yolks ½ lemon, ...
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