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Old 02-28-2005, 10:58 AM   #11
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lyndalou - I spread this on the outside of the lamb to form a crust while it cooks. I'm sure it would be good inside also but it's great on the outside. Let me know which way you do it.
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Old 03-06-2005, 10:04 AM   #12
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My favourite is traditional Genoese style.

But I have been experimenting recently with a red "pesto" that you can make from the vegetable counter in winter, involving sweet red peppers, sun dried tomatos, garlic, olive oil, parmesan and pecorino, pine nuts, and just a few fresh basil leaves if you have them (otherwise I think that good dried would do here).

So far it has been very successful. I will post it when I have it perfected.

Thanks to bang bang for giving me the idea.
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Old 03-08-2005, 01:21 AM   #13
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when in doubt, add truffle oil, i mean, alil goes along way
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