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.

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

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

With the weather warming up, I’ve found myself dusting off the grill and doing more outdoor cooking. And I’m reminded of the magic that happens when smoke and char make their indelible mark on my food ...

Food writer, cookbook author and television personality Gail Simmons is stopping by the TODAY kitchen to whip up a fresh, flavorful and fun spin on the British Sunday Roast. She shows us how to make ...

Want to mingle rather than man the grill? Go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb. Not in the mood to man the grill during your next cookout? (Though ...

Place this gorgeous leg of lamb at the center of your holiday table and you'll be hearing "ooh's" and "ahh's" from all your guests. The garlicky, herbaceous rub creates a flavorful crust that will ...

Soak 12 bamboo skewers in water for several hours. Combine all the spices in a large bowl with the ginger, garlic, and oil. Add the cubed lamb and rub the spice mixture into the meat. Set aside to ...

Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers (see note, below); alternately thread zucchini, cut side down, and tomatoes (see photo, below). Place on a ...