High-Temperature Roast Leg of Lamb

From Craig Claiborne's New New York Times Cookbook

Cookbook

Author(s): Pierre Franey, Craig Claiborne

Page 209

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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13 years ago

★ ★ ★ ★ ★ 4/5

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Same recipe in The Essential New York Times Cookbook.

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