is a great deal of versatility in this cut, but for me, it can only be ...

– Put the lamb in a large roasting pan and pat dry with paper towels. In a small bowl, combine the garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste ...

Spring lamb legs average 4 to 5 pounds, yielding about 3½ pounds of meat, which will serve 8 to 12 people. Have your butcher debone the leg. The lamb leg has three major muscles, each 1 to 1 1/2 ...

With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. “With gas, you press a button and it starts. Gas has no ...

Planning an Easter gathering? Make it fun as well as scrumptious. It’s often the easiest parties that are the most enjoyable, not just for the host, but for everyone. Host a party where guests ...

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2 ...

The brightness from the lemon and slight spice from the chili go so well with the rich, earthy lamb. It's zesty and so easy to cook for the perfect variation on a typical British Sunday Roast.

What He Is Known For: Cozy, quietly impressive dishes that marry Mediterranean and Middle Eastern flavors with no superfluous flourishes. “WITH STONE FRUITS the first of the season is never the best ...

Cook’s notes: For additional flavor, throw a sprig or two of fresh rosemary on the coals toward the end of grilling and close the lid; the aroma is incredible. 1. Trim fat from lamb. In the process, I ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Grilled Leg of Lamb Yield: 6 to 8 servings 1 (3 1/2- to 4-pound) boneless leg of lamb, tied or netted 2 to 4 cloves garlic, ...