My mother sent me a smoked boneless ham for Christmas (from Swiss Colony). Should I just serve it cold or should I bake it for a bit? Any way I could jazz up the flavor? I looked on here for ideas, but haven't really found anything.
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.