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

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

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 ...

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

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.

To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180°. Remove meat from marinade, and place it, top side down, on the grill, for 4-5 minutes. Turn and grill 4-5 minutes ...

Lamb steaks take minutes to grill and are just as nice as any beef steak. Serve with punchy rosemary butter, chargrilled broccoli and some simple boiled potatoes. Put the lamb steak, rosemary ...

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 ...

Let lamb rest 5 minutes before serving. To serve, spread yogurt sauce across a serving plate. Pile grilled lamb chops on top and drizzle green sauce all around. Drizzle with olive oil and lemon juice.

Succulent lamb chops marinated in a harissa and served with a vibrant green tahini. A simple yet sophisticated dinner for two. To make the harissa, put the cumin, coriander, fennel and caraway ...

Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill ...