Do any of you know the name of the head chef at the old Fox & Hound at MacGregor Village in Cary, NC before it closed a few years back? Or better yet, do you happen to have his/her rabbit confit recipe?
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.