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Crispy-bottom rice with lamb and lemon - lost recipe from Milliken/Feniger

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Back in the late nineties I used to make a dish from either Mary Sue Milliken or Sue Feniger. It was a great one-pot meal that had lamb and lemon; you invert the pot at the end and you get this lovely crispy, golden rice crust from not having stirred.

I've searched without luck. Anyone have this recipe? I think it must have been from a magazine.

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    1. re: Madrid

      It was a single dish but that looks pretty good. I love that crispy rice crust; the recipe you linked has it in abundance.

      Now that I think about it more, that dish had prunes too.