Cast Iron
Braised Leg of Lamb with Olives and Orange
Popular on Food52
4 Reviews
Linda's K.
March 10, 2012
Ah, yes JohnSkye, you put the lamb back into the pot to braise it. I find recipes easy to create but difficult to write because of that taken-for-granted knowledge. But I would also be the first person to ask the question that you asked. Thanks for the correction!
Linda's K.
March 10, 2012
Ah, yes, JohnSkye, you do put the lamb back in the post to braise it. I find recipes easy to create but difficult to write because of that taken-for-granted knowledge. And yet, I'd be the first to ask the same kind of question you did. Thanks for the correction!
JohnSkye
March 10, 2012
in step 2 you've removed the lamb to a plate ... in step 5 you place the pot with the onions, garlic, tomato paste and chicken stock in the oven ... i assume the lamb should be placed back in the pot at some point?
See what other Food52ers are saying.