Does anyone have a recipe for the Icelandic version of remoulade sauce? I've been able to track down the French, Cajun and English versions, but alas, can't seem to get the taste to match the deliciousness of the Icelandic sauce.
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. Read more.