This month, as we observe the achievements of African-Americans in U.S. history, we would be remiss not to reflect on Edna Lewis (1916-2006), arguably the most important black culinarian in the history of this country.
One such person she inspired is Mashama Bailey, executive chef and co-owner of The Grey in Savannah.
This lamb recipe from Bailey is adapted from Edna Lewis’ Braised Mutton, originally published in “The Taste of Country Cooking.”
Try your hand at making the recipe, and visit myajc.com to read more about how Bailey is fostering Lewis' legacy.
