I have somehow managed not yet to darken either door but am considering both for a special dinner next week. I haven't seen anything lately on either and would like to know how both are faring currently (esp with new chef at Bastide). 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.