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Found 2 recipes
4 x 180 g, (6 -7oz) pcs of, (180 to 200) lamb backstrap 2 x Baby finger eggplants, cut into quarters lengthwise 1 x Red capsicum , roasted and skin removed,[...]
Source: cookeatshare.com16 ounces lamb 1 cup monterey jack cheese grated 1 cup cheddar cheese grated, white 1 large red onion sliced 4 tablespoons mint fresh 8 each corn tortillas *[...]
Source: recipeland.com