RE: Zut Allors!
TWO TABLESPOONS of Herbes de Provence!!!??!?!
Imagine that picture of Jacques Chirac over on Instapundit….
P.S. I was planning on this for tonight anyway, but with mint instead of Herbes de Provence.
Recommended side of Rosette of Roasted Potatoes with rosemary and a bottle of Mirasou’s Cabernet Sauv…
Mousse aux Chocolate for dessert.
Thanks for the post, I’ve been trying to find a good recipe for Lamb for a while
Baby lamb? hmmmm, not bad.
Baby cow (veal)? Better. Getting closer?
How bout yearling elk? Bingo! That’s the ticket.
I too am giving up all things French in the bath, kitchen and on the table. Your recipe reminded me…uh oh…mustard.
Holy Madeleine! Is this my last crock of Fouchon, Batman!?
crap.. i think i’m going to have to give them a pass on the mustard thing (anyone know of a relatively mass non-french good mustard?
stephen, i made this and it was great! perfect timing on the post too (i had enough time to buy it, thaw the lamb, and make everything for valentine’s dinner.. you the man!)
we need wine reccomendations! (cause i can’t spare the hangover time!)
Speaking of French Boycotts, I was given for Christmas a winelover’s desk calendar put out by pageaday.com. Today’s entry (Feb. 18) is the following:
“Be sometimes to your Country true,
Have once the public good in view.
Bravely despise Champagne at Court,
And choose to dine at home with Port.”
- Jonathan Swift,
encouraging the English
to boycott French wines
Good Mustard: go to any good oriental food supply store and you will most likely be able to get some powdered Chinese Mustard. Mix it with milk or water or wine or any of these with herbs and you will find something to your taste. BTW: the MILK mix does NOT keep well, prepare and eat, then discard the rest.
WWJB. Who Would Jesus Bomb: i am betting IRAQ.
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