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Old 03-13-2006, 02:11 PM   #11
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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!
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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