Chef Elizabeth continued with her “Easter in Provence” menu.

More tips were shared for preparing the Herb Roasted Leg of Lamb.

From there the feast continued with Provencal Asparagus and Potatoes. Dessert is Strawberry Clafoutis with Lavendar Crème Fraiche Ice Cream.

Elizabeth has a regular series of classes for cooks at all levels. Check her website for details.

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