Braised lamb with rosemary and garlic from Bon Appétit Magazine, October 2016: The Entertaining Issue (page 92) by Andrew Tarlow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed cannellini beans with chiles and thyme; Slow-cooked garlicky greens; Roasted onions with vinegar; Roasted butternut with herb oil and goat cheese; Salsa verde with toasted breadcrumbs; Roasted red pepper harissa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 4-12 hours.

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