"Excellent! A great one-dish meal—for a crowd, or dinner for two with plenty of leftovers!" – carmalex
Recipe of the Day
Nana's Leg of Lamb
My Nana owned several restaurants in the New York area in the mid-1900's and this was one of her favorites. We always serve it at Easter. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened.
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