1 Review of Pyrenees-Style Lamb Braised With Red Pepper

From: Jewelies

On Nov 13, 2007

This is fabulous. Great, rich flavours and the meat just falls off the bone. I couldn't get fresh thyme so used about 2 teaspoons of dried. If you like a strong thyme taste then you could actually add more than I did. Even though it seems like a lot of cooking time, I does reduce to a lovely rich sauce and is a simple recipe to make. Thanks Amanda.