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The sweet-spicy blend of apricots and tarragon is perfect in this simple sauce for grilled or broiled lamb from chef Gerry Galvin, whom some call the father of modern Irish cooking. From Kinsale, County Cork, where he nudged the town into gourmet greatness, to Moycullen, County Galway, where he relocated to Drimcong House, Galvin's name and reputation are legendary.
Units: US | Metric
Serving Size: 1 (166 g)
Servings Per Recipe: 4
The following items or measurements are not included:
Thai curry paste