Chef Clay Conley of Azu l— Miami, FL Yield: 4 Servings Lamb Shank: * 30 milliliters oil * 15 grams rosemary * 15 grams thyme * 1 lamb shank * 20 grams anchovies, chopped * 1 carrot, chopped * 1/4 Read More …
American Lamb, Moroccan Style: Lamb Bastilla, Harissa, Charred Eggplant, Cucumber, Feta