Souris d’agneau, or mouse of the lamb popped up as a special for lunch last week. In English, it’s a lamb shank, which makes a lot more sense.
When I read this intro on the Splendid Table website “If any one recipe changes the way you cook, this may just be it” I had to try it.
We’ve had some beautiful red peppers from our CSA and now it was time to stuff some of them. These were great with lamb and feta.
2019, the end of a year I’m happy to put behind me.
Let’s focus on some of the food I cooked in 2019 that was great–my 10 best.