Here’s a recipe from ‘The Art of Simple Food’ by Alice Waters (Clarkson Potter, 2007), and it includes some variations. Roast the lamb to 128 degrees for medium rare. Makes 10 servings. 1 leg of lamb, ...

It is time consuming to debone the lamb and trim the artichoke hearts for this recipe. Thanks to a butcher, you can skip the former. If you want those crisp, deep-fried artichoke chips, however, be ...

Serves about 10 hungry guests, with leftovers for sandwiches. Ingredients 1 bone-in leg of lamb, trimmed, about 8 pounds 8 cloves garlic, sliced Salt and pepper Olive oil 2 teaspoons fresh thyme, ...

This cut is considered a lean meat that's versatile for a variety of cooking methods. Though, one of the most popular ways to prepare it is roasting it whole. The choice is yours when it comes to ...

My brother Jim makes the most simple and delicious roast lamb you’ll ever eat. Where others are, um, sheepish, he oozes cool confidence, knowing firsthand that lamb is one of the best no-fuss, go-to ...

This butterflied leg of lamb is stuffed with olives and figs and served cool. Roast it the night before, tuck it into the fridge, and slice it in the morning -- the pretty streaks of cured olives, ...

Growing up, lamb was always synonymous with special occasions in my household. The aroma of lamb roasting in the oven never fails to excite me. This one-pot recipe, which features seasoned lamb ...

Two bites into a plate brimming with juicy lamb shawarma, and a most-amazing mujadara with caramelized onions, my daughter and I locked up our 2018 holiday dinner menu. As is our family habit, we were ...

Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. 2007 F&W Best ...