Chef Billy Parisi on MSN16d
Forget the Oven, this is How I Make a Leg of Lamb Now
Ingredients for this recipe: • 3 ½ pound boneless leg of lamb • 25-30 roasted garlic confit cloves • 1/3 cup roasted garlic oil, + 2 tablespoons • 3 tablespoons minced fresh thyme • 3 tablespoons minc ...
Mashed on MSN10mon
Why Lamb Neck Belongs On More Restaurant Menus
Lamb neck can also be used to rustle up a French confit, in which the meat is slowly poached in rendered fat. Read more: Cuts ...