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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
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Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper. In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper. Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string. Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.