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A Spring Menu for Lamb

High-quality ingredients and simple cooking techniques set you free to enjoy your guests

Fine Cooking Issue 02
Photos: Ruth Lively
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Bruce LeFavour shares a spring menu that requires the bare necessity of time away from his guests. It features items in season at the same time at the peak of their flavor – asparagus, lamb, and strawberries. He breaks down the menu to consider the specific elements and how each is set off individually—orange sauce for the asparagus, for example. To avoid a smoky house, often the result of cooking a leg of lamb, he chooses to prepare a boned and defatted loin rack, which can be quickly sauteed. His salad selection balances the richness of the meat, and serves barely sweetened strawberries with creme fraiche as a finish. Additional instructions show how to bone a lamb loin.


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