Sep
25

Lamb braised in Milk with Garlic, Parsley and Fennel and a Taste of Ancient History

Ivy on September 25th, 2008

When I saw the three ingredients for this month’s Joust, chosen by last month’s winner, my friend Peter, of Souvlaki for the Soul, I thought it would be impossible to use all three ingredients in a recipe. First of all I had trouble finding some fennel seels, but now that I have found them, you [...]

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