June 27, 2016
This recipe comes from Lachlan MacKinnon-Patterson of Frasca Food & Wine in Boulder, Colorado. Chef Patterson combines the classic Colorado ingredients of lamb and potatoes with fresh figs and asparagus for a satisfying meal.
For the Lamb
For Yogurt Dipping Sauce
For the Figs
Twice-Baked Colorado Russet Potatoes
Recipe provided by the American Lamb Board