That is the question. Inspired by PIG PERFECT I ordered one up from Ms. Col. Newsom and will cook it Sunday and glaze it with maple goodness. Some advice says to boil/poach first and some to just do a kinda braisey glazey roast. Any opinions?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
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.