The Wrong Recipe

Quick and easy, but way too lemony

Sometimes you just have to admit that a recipe doesn’t work for you. I’ve been using lamb neck frequently for a bolognese, which lead both and I to feel that we should find out what else can be down with lamb neck. We both independently found a blog post on lamb neck Provençal. Since I’m the guy who’s at home all day (don’t ask about the job hunt, just don’t), I got to it first.

Adam Roberts’s post doesn’t give any specifics, other than noting that he adapted a recipe from All About Braising: The Art of Uncomplicated Cooking by Molly Stevens. After some hunting, I found her recipe. It was fairly easy, and braises work nicely for us. It took me about forty-five minutes to get everything into the oven. Then we went off to the gym. That way we would spend two hours working out in anticipation of what we were going to eat.

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