Oven-Braised Lamb with Gremolata
Cal Peternell, sous chef at Chez Panisse in Berkeley, California, makes an already simple cooking method—braising—even easier. By baking the lamb roast uncovered and turning it twice, the areas of the meat that are not submerged in the braising liquid brown nicely, eliminating the mess and awkwardness of searing a large piece of meat on the stove top. More Amazing Lamb Recipes
April 2005