This might just be my favorite dish ever. It's stolen from a Paula Wolfert cookbook with only a couple of minor mods. She uses lamb shoulder with bones, I use trimmed boneless leg of lamb (from Costco). It's a nicer presentation, I can't taste a significant difference and it saves the dreaded "picking" out the bones step. (I'm also of the opinion that once you remove the bones and fat, the price per pound isn't much different.) I also substitute Muir Glen (wort...