Grand as roasting a rack of lamb might sound, this recipe from Henrietta Red in Nashville couldn’t be simpler. Break the lamb down into chops and serve with a hearty farro salad, roasted eggplant and a dollop of spiced yogurt.
from WSJ.com: Lifestyle http://ift.tt/2xNL7to
via LIFESTYLE
Aucun commentaire:
Enregistrer un commentaire