Back on track with the fabulously named Lamsbout in Karnemelk.
Lamb? Buttermilk? We were intrigued! It couldn’t be bad, but could it actually be good?
Oh my wordy, lordy yes, it could be very, very good indeed.
Another really very easy (although does need a good deal of time) dish we’ll be having again. We served it with very fat fettucini and a good dollop of that wonderful sour cream. Next time I think we’d probably go a more robust creamy, alfredo-style sauce.