Does anyone have any info or experience with visitng a cheesemaker or participation in cheesemaking in the Basque areas of Ordizia or Idiazabal? We'd really like to find a way to take part in this. Thanks in advance!
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.