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Lavender rosemary scented lamb loin with leek fondue and BR Cohn Petite Sirah reduction By: Christopher Ludwick, Executive Chef of Grapevine Catering Company Lamb Loin (yields: 2 servings)
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Document Date: 2014-02-13 15:56:56
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Company
Grapevine Catering Company /
/
IndustryTerm
olive oil /
oil /
/
Movie
Salt and Pepper /
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Person
Christopher Ludwick /
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Position
Executive Chef /
/
SocialTag
Swiss cuisine
Garlic
Kulfa Gosht
Food and drink
Cooking
Fondue
Lavender rosemary scented lamb loin with leek fondue and BR Cohn Petite Sirah reduction By: Christopher Ludwick, Executive Chef of Grapevine Catering Company Lamb Loin (yields: 2 servings)