I've yet to find a place in Manhattan that sells Salvadoran creme. I've only found Mexican creme. If anyone knows of a good South American grocer that carries Salvadoran creme (among other things), I would really appreciate you help.
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.