Loin of lamb with rosemary-green peppercorn sauce from The Wine Lover Cooks With Wine: Great Recipes For The Essential Ingredient (page 54) by Sid Goldstein

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

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

    Can substitute pork tenderloin for lamb tenderloin, Dijon mustard for country Dijon mustard, and beef stock or veal stock for lamb stock.

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