Braised Lamb with Chickpeas
Spring is in the air, and it won't be long before the Le Creuset gets put away and the salad bowls come out. Before I totally get into warm weather mode though, I wanted to have a last hurrah with a piece of meat that was rich and tender from hours on the stove. This week over at Fresh Tastes, I did just that with a hunk of lamb, some spices, and pomegranate molasses. Head over to PBS for the post
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.