[Braising is the most flexible, foolproof path to meltingly tender meat]My brother Jim makes the most simple and delicious roast lamb you’ll ever eat. Where others are sheepish, he oozes cool confidence, knowing firsthand that lamb is one of the best no-fuss, go-to centerpiece roasts for group entertaining. Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb leg. (It can be sliced as larger, more formal pieces or smaller ones as lamb leg can be tricky to slice evenly across). Squeeze the juice of half a lemon over the top, and slice the remaining lemon half.

Source: Washington Post April 12, 2019 14:01 UTC