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.


2 comments:

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

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

    ReplyDelete


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