Monday, September 29, 2008

Abbacchio alla Romana

Lamb for dinner, Bevan's way: with vinegar and anchovies, rosemary and sage, till tender. I chopped some cucumber with garlic and added Greek yoghurt and terrace mint as an accompaniment, on lightly toasted bread from the Damascus Bakery.


  1. oh that looks divine. i'm so in the mood for lamb and autumn foods.

  2. It was delicious, Mary...This is very inspiring cooking weather with a tiny bt of cold in it.


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