Braised Shoulder of Lamb with Eggplant and Tomato Confit (Epaule d'Agneau, Confit d'Aubergines et Tomates)

From Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard

Cookbook

Author(s): Richard Olney, John Thorne

Page 218

Cuisine: French

Course: Main Courses

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