Stuffed Breast of Lamb (Poitrine d'Agneau Farcie)

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

Cookbook

Author(s): Richard Olney, John Thorne

Page 222

Cuisine: French

Course: Main Courses

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.