The Vineyards of New Zealand Cookbook by Julie Le Clerc and Vic Williams

  • Sage crusted lamb rack with wild forest mushroom gravy

    from Vineyards of New Zealand Cookbook Vineyards of New Zealand Cookbook by Julie Le Clerc and Vic Williams

    • Categories: Sauces for meat; Main course
    • Ingredients: dried forest mushrooms; multigrain bread; sage; lamb rack; sherry vinegar; meat glaze
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