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Wine Country Day 2: Lamb and Sausage At Bouchon

Roasted leg of lamb with a gratin of potatoes, broccoli and merguez sausage, eggplant confit and red wine lamb jus from renowned chef Thomas Keller’s Bouchon restaurant in Yountville. And yes, it’s as delicious as it looks.

The white sausage with potato purée pictured after the break was also delicious, even though you would think the addition of French prunes might be a little weird. Actually, the sweetness is what made the dish.

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