This Recipe is Originally from
Madam Benoits Lamb Cookbook. It Was
Printed in Edith Adams Cottage
Column in the Vancouver Sun Paper
About 25 Years Ago and Has Graced
My Table at Least Once per Year
Since. Tasty Crusty Lamb. Youll Get
Raves over This Recipe. The Parsley
is so Good with Lamb.the
Preparation Time Does Not Include
the 2 Hours in the Fridge nor the 1
Hour Resting.
