If there was ever more perfect marriage of flavors than lamb and rosemary, I have not found it. In many fine European restaurants, they broil a whole side of lamb on a spit, continually brushing i with rosemary leaves and marinade. The aroma of the hickory smoke and rosemary is absolutely heavenly.
Ingredients
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Annemarie’s Personal Cookbook
(recipient of the RT French Tastemaker Award) - 1968
Annemarie’s Lieblingsrezepte
(only cookbook published in Germany) - 1969
Annemarie’s Cookingschool Cookbook - 1974
How to Equip a Kitchen (paperback) - 1974
Good Food - 1979
Cooking with Annemarie - 1981
To the Good Life! Entertaining with Annemarie - 1990

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