Once baked and cooled, make a vanilla glaze. Mix 75g of icing sugar with 1.5 tbsp of milk and 1 tsp of vanilla until smooth.

Deglaze with red wine and reduce by half. Return lamb to the pot. Add crushed tomatoes, stock, herbs, and optional anchovy or ...

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Living in the high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.