Recipe

So this dish rocked! Yves called me the "queen," which I take as the highest compliment one can give a cook, especially coming from him, whom I call the "chef." It smelt divine, which is almost always a good indicator of a successful dish. The lamb meat was dropping off the bone tender, juicy, the carmelized veggies and juices fantastic.

Everyone adored it, and this will be a repeat sometime very soon. A big thumbs up. Incredible indeed. Yves taught me how to make the also incredible eggplant dish that went with it. Easy too. I love easy & delicious.

Here is the link to the recipe. Thanks Nanci for the photo....

http://www.jamieoliver.com/recipes/meat-recipes/incredible-baked-lamb-shanks