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	<title>leannes.cooking &#187; spiced roast lamb</title>
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		<title>Persian Spiced Rosemary Lamb</title>
		<link>/?p=291</link>
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		<pubDate>Mon, 27 Apr 2015 22:47:18 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[Persian]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[spiced roast lamb]]></category>

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		<description><![CDATA[This dish is quick and easy to prepare and all cooked in the one roasting dish from start to finish and the herbs and spices used compliment the lamb beautifully.  The secret to ending up with the perfect sauce is to make sure that you remove as much fat as you possibly can and this is the &#8230; <a href="/?p=291" class="more-link">Continue reading <span class="screen-reader-text">Persian Spiced Rosemary Lamb</span></a>]]></description>
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