6- to 7-pound butterflied boneless leg of lamb, with an 1/8-inch-thick fat layer left on the outside and trimmed of excess pockets of internal fat on the inside 1. In a small bowl combine all the ...

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful – “What, this old thing? I just threw it together from stuff in the fridge” – but ...

Braised atop shallots and thyme in a honey-tinged bath of white wine and orange juice, Aria Adjani's lamb shoulder roast is served with a bright lemon-oregano gremolata. For this lamb shoulder recipe, ...

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — “What, this old thing? I just threw it together from stuff in the fridge” — but ...

Add Yahoo as a preferred source to see more of our stories on Google. Learn how to roast, sear, braise, and grill lamb for holiday meals or summer barbecues. Marta Ortiz / Getty Images Lamb is a ...

The weather is getting chilly, and we are starting to crave hearty, meaty dishes. It is difficult to think about any dish that takes three hours to cook as a “fast and furious” weeknight dinner, but ...

Instructions: Heat Big Green Egg for direct cooking at 300 degrees. Alternatively, heat oven to 325 degrees. Using a small paring knife, make 20 (1 inch) cuts evenly spaced all over leg of lamb. Stuff ...

Chef Jeremy Sewall’s roasting method requires browning first, then cooking in a low oven. If you don’t have a pan large enough to sear, rub it with oil and brown the meat in a 500-degree oven for 10 ...

The center of a holiday meal is often a large roast, rounded out with delicious sauces and sides. That roast is usually beef, but rising beef costs make a good case for trying a less popular but ...

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