Studded with garlic and massaged with goose fat, this leg of lamb is simple to prepare and full of flavor. The shallots and vinegar make the dish a tangy, savory accompaniment to artichokes and a potato gratin, and carving the leg is easy using this technique.
This recipe was featured as part of our Easter Dinner Dishes recipe slideshow.
See also our guide on How to Cook Lamb Loin Chops.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...