Lamb casserole recipes
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NYT Cooking: Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players – onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a%2...