2 hours 30 minutes
4 as a main, 8 as a side
Savory braised lamb with cauliflower and dark greens. For leisurely dinners, indoors or out. Originally for summer and fall, but now cauliflower available year round. Adapted from chef-owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011. This recipe disappeared here for a few days so I replaced it with a with better version in 2022. —Nancy
- Braised lamb
See revised version of this recipe for directions.
See what other Food52ers are saying.