Have bee doing a bunch of stuff with fresh thyme recently -- such a great taste but getting the little leaves off the stalks takes forever. Anyone have any techniques or secrets to make it go a little faster?
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.