carolyn: saba, the japanese mackerel species most often served as sushi is a type of mackerel, caught in the pacific, primarily around japan. the variety most preferred for sushi, is called "hon-saba, hiri-saba or seki-saba", these fish are flatter then other types of mackerel, served rarely fresh, as they must be very fresh to retain flavor, or most often slightly salted.
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a roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. a classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.
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