Tuesday, April 3rd, 2018
The Farmhouse Chef
Author Jamie DeMent is in the kitchen today making her famous garlicky leg of lamb with buttered sugar snap peas. She gives you the added tip that searing a lamb first adds more flavor and locks in the juices. Before carving the lamb, let it rest for 15 minutes. You can also always use the sauces that go with this dish for beef and pork.