From America’s Test Kitchen.
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust. Equipment expert Adam Ried reveals his top pick for traditional 12-inch skillet, and test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.
Get the recipe for Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust: http://cooks.io/3qszjow
Get the recipe for Lemon-Olive Oil Tart: https://cooks.io/3b3FGbo
Buy our winning skillet: https://cooks.io/2mpf2RA
Buy our winning food processor: https://cooks.io/2Nji0pD
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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