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Meat master Bruce Aidells’s inspiration for this Mediterranean-flavored leg of lamb was a dish he attempted during the annual sheep celebration in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which ended up being the basis for Aidells’s lemon-scented crust. “You can likewise utilize the crust as a stuffing in a boneless leg of lamb,” he states. More Lamb Dishes
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November2007
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Directions
Suggested Pairing.
Bordeaux and lamb are a classic pairing, however an American wine can likewise be proper, like one of Napa Valley’s lots of first-class blends.