Gigot d’Agneau à la Cuillére
Julie | August 11, 2007

Seven hours seems like a long time to cook anything, but this braised leg of lamb comes out fantastically spoon-tender. Any leftover lamb and braising liquid can be transformed into risotto.
Julie | August 11, 2007

Seven hours seems like a long time to cook anything, but this braised leg of lamb comes out fantastically spoon-tender. Any leftover lamb and braising liquid can be transformed into risotto.