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Pecan Encrusted Lamb Chops | The Sportsman’s Table

ICI culinary student Julia Caldwell prepares pecan-crusted lamb chops with petite potatoes and collard greens.

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina
This entry was posted in The Sportsman's Table and tagged collard greens, International Culinary Institute of Myrtle Beach, Lamb, lamb chops, potatoes, recipe on 08/30/2024 by BROM.

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