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.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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