I was served maybe the best lamb dish I've had c. 20 years ago. She, the chef/hostess was cooking out of a French chef's book,iirc.(Jean Georges?) I think the lamb was cubed and in a rich stew sauce, again iirc. Cumin and lemon were the flavors, not other spices or herbs. Can you help find this? I did spend google time before posting here! Thx so much
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)