I'm thinking I'd like to add a touch of flair to what will be a rather traditional (but delicious) Thanksgiving dinner. Can anyone suggest an easy-to-prepare amuse bouche to start off our meal? Thanks!
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.