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Ingredients
US|METRIC
4 SERVINGS
- 4 cups lamb loin (prepared and trimmed, cut into 1 cm thick slices)
- 8 sprigs rosemary
- 2 Tbsp. olive oil
- 2 red onion (cut into strips)
- 2 garlic clove (sliced)
- 1/2 cup black olives (stones removed and roughly chopped)
- 3 Tbsp. balsamic vinegar
- 4 endive (halved, stalk removed)
- 1 Tbsp. olive oil
- 1 tsp. brown sugar
- 667 cups vegetable stock
- oregano (blossom)
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