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Easter Sunday - making due with less


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all I can say it was awesome.....  I seared the lamb with a few splashes of balsamic vinegar until they develop a deep brown color.  Than into the sauce of pureed san marzano tomatoes that had been cooking for 2 hours.  One more hour to marry the favor and let it rest off the heat for a few more hours.  Severed on Easter Sunday with rigatoni.   

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