CHOW.com Food Editor Amy Wisniewski shares a simple technique for carving a leg of lamb. It's easier than carving a turkey! (And here are three Easter leg of lamb recipes you could practice your new carving skills on.)
How to Carve a Turkey with Mark Dommen
Mark Dommen, chef-partner of San Francisco’s One Market Restaurant, advises viewers against the wrong turkey-carving approach at Thanksgiving: Do not use a dull knife, do not carve at the dining table (as much as you might want to), and do not hack at your bird willy-nilly. For a full list of dos, watch the video. For CHOW's delicious roasted turkey recipe, click here.
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.