Bits of caramelized roasted garlic define in each bite of this stuffed leg of lamb, while a more mild mint pesto adds a touch of freshness and saltiness, making this a worthy holiday roast.
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All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.
Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting leg of meat.
This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of...