I will be visiting Montreal in June and I have 3 dinners planned. We are going to Au Pied de Cochon on the first night and DNA on the third night. I'm trying to decide whether we go to Joe Beef or Les 400 Coups on the second night. Any thoughts?
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.
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.