Slow roasted leg of lamb au jus with garlic, rosemary and thyme. Served on a bed of millet with fresh mint.
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Hello, I'm Susan! My culinary skills were honed in New York City, where I began as a pastry chef. Working closely with the East Dulwich neighborhood suppliers 'William Rose', my culinary philosophy is based on seeking out the finest in regional and organic produce to bring back the... (more)
This chef is currently away from the kitchen.
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