Roast lamb with bourbon and mint from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 190) by Damon Lee Fowler
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mint
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bourbon
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Mint butter; Fresh apple chutney; Madeira pan gravy; Artichokes and tomatoes; Basic asparagus; Asparagus with lemon-pecan brown butter; Butter bean and okra ragout; Young green beans à la Creole; Scalloped eggplant à la Creole; Spring greens with spring onions; Whole baby okra in olive oil; Okra with tomatoes and basil; Green Vidalia onions with lemon; Baked Vidalia sweet onions with ham; Summer squash casserole; Grill-broiled green tomatoes; Asparagus pecan salad with honey-lemon bourbon vinaigrette; Sweet potato salad with apples and raisins; Tomato and Vidalia onion salad
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.
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