Chef Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
1,245 Posts
Puree wine-soaked raisins with some fresh lemon thyme and cracked pepper and use that to coat the inside of the lamb leg before putting in the cheese. Maybe use that same mix to lightly coat the outside and then dust that lightly with dry Herbs de' Prov before putting on the grape leaves. Pick up the drippings and reduce with a little wine and use that to baste the sliced lamb.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top