Considering a dinner for 10 people at Boucherie. Have enjoyed dinner there a couple of times. Reading posts here there appears to be mixed reviews. Is there a new chef? Thoughts - please share. 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.