Yesterday I made some pretty rich-looking lamb stock and I'm at a loss on what to do with it. I've seen some suggestions on making a lamb risotto or perhaps reducing it even more with wine to make a more concentrated sauce. Anyone have any ideas?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
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.