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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Season the flour with salt and pepper, and sprinkle over the lamb cubes. Melt the butter with the oil in a large frying pan. Add the lamb and fry over fairly high heat until the cubes are golden brown. Transfer to a flameproof casserole using a slotted spoon.
Lower the heat under the frying pan, and cook the onion and garlic until the onion has softened. Add the sage, bay leaf, and wine