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Home Cooking

Spring lamb a la Grecque?

Ilaine | Mar 17, 200509:57 PM

In my ideal world, the recipe would approximate the roasted lamb and accompanying herbs served at the New Orleans Greek fest out by Lake Pontchartrain every spring.

But, OK, dazzle me. It's almost Spring. Do you know where your lambs are? And, if so, what are you doing about it?

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