Can one buy a bottle of Conditum Paradoxum in NYC? Or is this something you have to make yourself? I've taken an interest in Ancient Roman cuisine as of late. Pure emmer bread, too, if anyone knows where to purchase.
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.