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Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being The New Mediterranean Diet Cookbook. She also raises olives and makes oil in Tuscany, providing firsthand experience for her forthcoming book about olive oil.

added 6 months ago

I'm going to do a little guessing here, but rosemary and porcini are both quite sensational with lamb. You might, however, find the port wine is a bit over the top. Why not follow the recipe for the sauce, but use a good, full-bodied red, like a Cotes du Rhone, instead?