Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

I rarely cook a Sunday roast these days. For a couple of reasons, not the least being the cost. We spend less time in the ...

Place the lamb on a jelly-roll pan in the oven to rest and cook for 30-60 minutes. The internal temperature should be 130° with the meat pink throughout. Serve.

Longtime Chez Panisse chef Cal Peternell strategically cuts his leg of lamb before marinating it in a simple mix of garlic, olive oil, and rosemary to ensure quick cooking on the grill.

Butterflying a leg of lamb (removing the bone and opening out the meat) is a great technique for barbecuing or grilling a whole leg so that it cooks evenly and quickly. Leg is also sliced and sold ...

Rub the chops with rosemary, garlic, salt, and pepper and quickly sear them on the stovetop for a special, delicate, tender, ...

Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe ...

While there’s also a traditional beef Wellington on the menu, Omaroo Grill’s lamb version is accompanied by two lamb racks crusted in breadcrumbs, rosemary, thyme, garlic and olive oil.

Butterflying a leg of lamb (removing the bone and opening out the meat) is a great technique for barbecuing or grilling a whole leg so that it cooks evenly and quickly. Leg is also sliced and sold ...