Leg of Lamb With Kick

[lsanderson]

By MARK BITTMAN
Published: June 4, 2010

I LIKE rack of lamb but think it’s overrated, one of those “luxury” (that is, expensive) meats that, like tenderloin of beef (whence filet mignon comes), is far less flavorful, indeed less enjoyable, than almost all the supposedly lesser cuts from the same animal. So I figured there had to be a better way to employ persillade — a combination of parsley and garlic — than to smear it on top of a rack. More

Comments

[gerisullivan.livejournal.com]

Yum.

Hungry now. Even have lamb in the freezer. Alas, I won't be able to cook it for at least five days, and more likely longer.

My tastebuds and tummy want it now.