I was driving in Berkeley yesterday and there's a small Japanese place on the corner of Dwight and Telegraph that has been there for years. I mean, years, but never been there. It must be good due to longetivity. Is it?
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.