Breast of lamb with herbed-bread stuffing (Lyonnaise) from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World (page 217) by Linda Amster

  • thyme
  • lamb breasts
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute veal or chicken trimmings for lamb trimmings.

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 veal or chicken trimmings for lamb trimmings.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.