I'm wondering if anyone has a favorite Sub place in SF. I 'm talkin' good crusty bread, shredded lettuce, thin peperoncini and onion, and a dash of vinegarette for good measure. Fill me in if you know of one!
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.