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 ...

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 ...

Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply. Rub all over with 2 tablespoons of oil, salt, and pepper. To a ...

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 dish could star on the Easter table. Heat oven to 375 degrees. Open a few gashes in meat with knife; push slivered garlic deep inside them. Do same with rosemary. Place meat in baking pan. Rub ...

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In my childhood home, we had a leg of lamb two Sundays a month. I loved those Sundays, as did my Shetland sheepdog who was the recipient of the leftover bone. Mom’s recipe was simple. The meat was ...