I am thinking about doing this for Easter. I was going to do a rack of lamb, but have pregnant guests who I thought might get nervous about rare lamb (although I eat rare meat when I am pregnant).
Anyway, my questions are:
Boneless leg of lamb is more ubiquitous that bone-in. I would think bone in would be much better, but have folks had any success with boneless?
Second - often when we do shanks I braise a day ahead and then rewarm to serve. Do this work for the leg of lamb (based on the Molly Stevens recipe)?
serving with roasted parsnips, braised cabbage, grilled polenta, and pomegranate molasses/ tart cherry pan sauce.