You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan or rimmed baking sheet. For the best medium rare leg of lamb recipe, ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. “UNHURRIED” ...

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 ...

Learn how to cook a leg of lamb with our step-by-step tutorial and then take it to the next level with some of our favorite ...

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 ...

If you're looking for a low-key way to razzle-dazzle your family this Easter, we've got just the thing for you: lamb chops! Before you think lamb is a bit extra, trust us: Lamb chops are an iconic and ...

Leg of lamb isn't something that most of us cook just any old day. For many of us, it is reserved for special occasions, such as Easter, Christmas, and other holidays. For this reason, preparing it ...

Cookbook author and scholar Jessica B. Harris serves this roast leg of lamb cooked over a bed of new potatoes as the centerpiece of her Bastille Day dinner party, which she has traditionally hosted to ...

'It can seem intimidating, but cooking lamb chops is so easy!’ says the author of the To the Last Bite cookbook. ‘I love that this recipe can be prepped well before dinner time, then comes together in ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Getting your Trinity Audio player ready... One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much ...