Рецепт Spicy Lamb and Lentils with Herbs

Alison Roman of Bon Appetit I keep wishing there another protein to cook with.  How riffs can you find for boneless skinless chicken breasts?  But it seems unlikely that the Fearless from Trader Joe’s is suddenly going to extol the virtues of Rabbit Goat.  So when I see an intriguing with a protein we don’t eat that often, I am all for cooking it.  That would apply to this concoction.  Here, ‘aggressively lamb is combined with French Lentils de Puy and a shower of fresh herbs then laid atop a serving of cool, rich It’s the work of Alison Roman of Bon Appetit Magazine. Ms. Roman is wildly prolific recipe writer.  She 244 recipes on epicurious.com ranging from Charred Scallion…