Jamison
Lamb is proudly served at |
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A
recipe from Frank Stitt to you. |
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| Lamb and Black Bean Chili | |||||||||
| The
New York Times: "The food at Stitt's wonderful Highlands Bar and Grill in Birmingham is both Provençal and Southern; his two great culinary influences are his grandparents' farm in rural northern Alabama and his restaurant training in Provence." -- Corby Kummer |
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