Saddle of lamb with pearl barley risotto and sauteed artichokes

Monday, November 03, 2008
Moving away this year from serving lamb with dauphinoise, this is with pearl barley risotto. Originally the recipe came from here: but I have since modified it, amongst other things changing red wine for white and adding a few other ingredients, such as sage from my garden, and lemons which aren't (oh to have an orangery).

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