Seven-Hour Garlic Crowned Lamb

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

I wish I had known the French cookbook author who called herself La Mazille, author of La bonne cuisine du Pérígord (1929), a celebration of her native region, land of truffles, cèpes, foie gras, and confit. Her enthusiasm is infectious, and her recipes for poultry and meats cooked to delectable fork-tenderness are marvelous.

La Mazille, whose real name was Danielle Mallet-Maze, set out to preserve the simple country cooking of the Périgord, including its ingenious culinary s