Tip: In addition to a silky pan gravy, lamb is delicious with herbaceous sauces like chimichurri. Pull out all the stops this ...

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 ...

A s you're finalizing your Easter dinner menu, there's no need to stress about how you'll cook that leg of lamb this year. A ...

Reem Kassis rubs her lamb with a fragrant spice paste, allowing the flavors to penetrate for several hours before roasting the meat until it's nearly fall-apart tender. Reem Kassis ia a ...

5. 5. Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight. 6. 6. Put the marinated chicken over the base mix on an oven ...

Whether you have a rack of lamb, leg of lamb, ground lamb, chops, or shanks, we've got a recipe that's sure to ... rosé-based marinade to tenderize and flavor the meat; umami-rich anchovies ...

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

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 ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

Reduce the dried red chilli flakes if you prefer a milder marinade. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the ...

Cover meat with vinegar and oil until marinade covers top of meat ... Take cook out for a drink. Cut lamb into 1- to 2-inch cubes/pieces. Mix all spices into meat until evenly distributed. Add oil and ...