Russell Jackson, chef-owner of the now-closed Lafitte in San Francisco, knows that chopping onions can be a real pain in the eye sometimes. In this CHOW Tip he shares a few ideas that might make your onion prep a bit more bearable. Check out this story from The Kitchn if you don't quite buy the bread-in-the-mouth bit.
Basic Boneless Roasted Leg of Lamb
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.