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Apr 23, 2011 on FoodNetwork.com
“Superb! I seasoned the lamb the night before and let it rest in the fridge. Cooked as directed and let it sit for 30 minutes.
Little twist to the glasse: I added 6 pre-boiled potatoes, carrots and celery to the pan and did the rest as receipt. The result was a side dish that made everybody happy."”