Bouchon
Leg of Lamb with Flageolets in a Thyme Jus (Gigot d'Agneau aux Flageolets, Jus Infuse au Them)
Page 220
Cuisine: French | Course Type: Main Courses
(0 reviews)
Tags:
Chatter
Questions or comments about this recipe which don't fit under reviews.
Reply or add to the chatter.