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Old 03-13-2006, 03:11 PM   #11
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Quote:
Originally Posted by ljewell
The lamb was Ohlala! Perfectly done, so tender, and the demi-glaze yummy. Now I can't wait to do another. I'll try the sour cherry recipe next time. Cherries come in here in July, from a local farm. I got the loin from Summerfield Farms, Culpepper Va. Pricey but worth it. $50. for 1.25# loin.
Thanks for all the ideas!
Linda
Glad you enjoyed it. If you ever do it again, really try and find the fig infused balsamic. It gives an added dimension. Otherwise, reduce 1/4 c. of dry figs per every cup of regular balsamic when making the syrup. But I think it's cheaper to buy the already infused one. Dry figs can be pricey depending on where you're located.
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