I'm having a group of 8-12 for dinner on Sunday. I am planning on making the 7 hour leg of lamb from Molly Stevens' All About Braising. I''s not a complex recipe (to put it mildly :) but since I've never made it before and there could be some people that don't eat lamb, any suggestions for a second entree that would compliment it?
Only one oven so it would either need to be stovetop or a quick turn in the oven (or reheat) while the lamb rests (unless the lamb can rest for an extended amt of time - clearly I'm fairly clueless).
Also, advice on whether to roast a lamb leg or lamb shoulder? Katzen's recipe provides either as an option. Thanks in advance for any input!