I’ve been partnering with the American Lamb Board for the past few years. Rather than come up with a new recipe for May, I thought I’d share one of my go-to lamb recipes from To the Last Bite.
This recipe combines two of my favorite things. First, phyllo. There’s not much I find more satisfying than cutting through thin, crackly layers of phyllo. And se…
Keep reading with a 7-day free trial
Subscribe to Side Dish to keep reading this post and get 7 days of free access to the full post archives.