Thank you Jamie! Once again, meticulous research, fascinating story of the dish's development and a marvellous recipe. I'm looking forward to trying it this Spring with fresh ingredients from the marché. John
Perfect day for this as it snowed in the Sierra Foothills, but our local market had fresh asparagus from just west of us, and local lamb. It's a wonderful stew ( I don't like turnips either, so did not use them)
Wouldn’t it be lovely if we, here in Phoenix, Arizona, USA could even find “mouton” or even American lamb in our supermarkets or specialty markets or ethnic markets generally AND at affordable prices? I would love to add lamb to our meal rota regularly or even for an occasional treat but not at those prices.
Based on reading this restack from A Private Chef I HAVE to subscribe.
Thank you Jamie! Once again, meticulous research, fascinating story of the dish's development and a marvellous recipe. I'm looking forward to trying it this Spring with fresh ingredients from the marché. John
Great work! Thanks so much.
Perfect day for this as it snowed in the Sierra Foothills, but our local market had fresh asparagus from just west of us, and local lamb. It's a wonderful stew ( I don't like turnips either, so did not use them)
Made this today now that we are getting the first California asparagus in our store--it was fantastic!
Wouldn’t it be lovely if we, here in Phoenix, Arizona, USA could even find “mouton” or even American lamb in our supermarkets or specialty markets or ethnic markets generally AND at affordable prices? I would love to add lamb to our meal rota regularly or even for an occasional treat but not at those prices.