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Warm Lamb and Feta Salad

INGREDIENTS:30 oz. lamb (loin, rump, topside or cutlets), 5 oz. per serving
8-12 ounces of reduced-salt feta cheese

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

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