Thanks Gab! But was there lime in the puree or not? LOL. Now that I have the lamb recipe, here it is
By the way, Gabrielle helps with my cooking classes and is key to their success. I'm the absent-minded professor and she keeps things washed and organized.
The pic doesn't really represent the dish I served. The puree was so good I was licking the pot afterwards, and there was happily much more on each plate. The Romesco was redder, and delicious. Several guests asked what was in it and I had to smuggle the recipe downstairs.
