Does anyone know a place somewhere close to the Slope to buy veal bones? For that matter, does anyone know a decent butcher anywhere near the Slope (I know about Staubitz, and am underwhelmed by Eagle) . . .
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.