in ,

The Lamb Dish You Crave On A Cold Night | Food Gal (

How can one possibly make low and slow-braised, fall-apart tender lamb any better?

Try topping it with a big ol’ ball of burrata, that’s how.

You’ve probably enjoyed many a meaty stew or ragu dolloped with creamy ricotta. But when you swap that out for voluptuous burrata whose luscious creamy center spills out to add dreamy, milky sweetness to anything it touches, you’ve just about attained nirvana.

“Braised Lamb with Burrata and Herb Oil” is that dish.


What do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *

Posted by FoodGal


Budget-Friendly Braised Christmas Beef Roast Recipe • Sip + Sanity (

Chinese Takeaway Style Beef Curry (