Would appreciate if anyone can point me towards some of the worthwhile culinary developments in Sac over the course of the last year. I like eating anything and everything, so whatever has floated your boat recently!
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.