Will be in Chatham in a few weeks on a Saturday evening and looking for an early-ish dinner before a "Sanctuary Concert." The choices seem to range from very fancy to ethnic...but what is the tastiest? Thanks!
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.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.