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Roasted Leg of Lamb with Haricots Blancs (Gigots à la Bretonne)
Book Information
The Professional Chef (8th Edition)
Page: 554
Ingredients
Bay Leaf
Butter
Dried Haricots Blanc
Dry White Wine
Garlic
Leg of Lamb
Olive Oil
Onion
Parsley
Thyme
Tomato
Tags
Roasting and Baking