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Reviewed Lamb Stew with Herbes de Provence
Sep 8, 2012 on FoodNetwork.com
“I have made this recipe a few times and it is one of the best stew recipes I have ever had. I too doubled the onions, carrots, and potatoes. Dredged the lamb in flour after seasoning and baked for one and half hours in the oven. Served with homemade herb bread.
This is a keeper."”