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More Clips From This Episode
- Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard SeedsRoast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).
- Pepper MillsThis everyday gadget has been designed and redesigned a thousand times. But does a fancier mill mean the perfect grind?
- Pepper-Crusted Beef Tenderloin RoastTenderloin with a crunchy peppercorn crust sounds ideal—but not when it cracks off the roast or has a flavor so spicy that it overpowers the beef.
