Nothing Fancy: yoghurt-marinated leg of lamb with spicy fennel and sumac recipe
I love to serve sliced lamb at room temperature or even cold, but for the braise, you’ll want to gently rewarm in an oven before shredding to loosen up the fat
I love to serve sliced lamb at room temperature or even cold, but for the braise, you’ll want to gently rewarm in an oven before shredding to loosen up the fat