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Instead of serving it with risotto, I made Indian style pulav. In the serrano vinegar sauce, I substituted red wine vinegar with apple cider vinegar - thought a fruity touch to the sauce will taste nice with the roast lamb. And the lamb was roasted in red wine (Cabernet Sauvignon) and chicken broth bath.
Courtesy - Bobby Flay
![](http://photos1.blogger.com/blogger/6814/732/320/Lamb1.jpg)
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