Leg of lamb isn't something that most of us cook just any old day. For many of us, it is reserved for special occasions, such as Easter, Christmas, and other holidays. For this reason, preparing it ...

A roast leg of lamb is a centerpiece dish that's perfect for a special meal. It's great year-round, but it's especially lovely for spring occasions, like Easter. The only issue? If you don't cook lamb ...

A perfect oven-roasted lamb starts with time—slow heat, generous seasoning, and patience. As the fat renders and the spices ...

The key to this approach is to stud the meat with ‘bouquets’ made of rosemary sprigs, slivered garlic and anchovies — yes, ...

A roast leg of lamb holds a special place in my family kitchen, very often redolent of garlic and a single herb. Often that ...

You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan or rimmed baking sheet. For the best medium rare leg of lamb recipe, ...

Here's my favorite way to prepare leg of lamb. I take a boneless roast, stuff it with a savory filling and roll it back up, tying it every inch or so to hold it together. The lamb cooks evenly and is ...

This recipe for an herbed rack of lamb comes from California chef David Kinch, who adds flavor by basting the meat with a rosemary-infused butter and showering it with fresh thyme, parsley, and mint.