Herb-Simmered Leg of Lamb

European chefs have created some classic dishes pairing poached meats and flavorful sauces. There is, for example, the Italian dish vitello tonnato, poached veal served cold and thinly sliced in a tuna fish sauce. The French dine on boeuf à la ficelle, poached beef filet, sliced to show off its rosy interior and served cold with any one of a number of sauces. Such dishes are delicious and hearty enough to please a crowd of meat eaters without being too heavy.

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