If you’re looking for a showstopping centerpiece for your upcoming Easter or Passover feast, look no further than our Oven Roasted Rack of Lamb with Mint Pistachio Pesto. This succulent main course is ...

Lamb is a popular ingredient in Roman cooking; grazing sheep are a common sight in the hills around the city. Antonio Ciminelli infuses roast lamb with orange and lemon zest; the citrusy pan juices ...

Lamb and herbs are universal symbols of spring and renewal and are well-suited to being used as part of a Passover or May 1 Greek Easter dinner. Use a bone-in leg of lamb or for faster cooking, lamb ...

1. Preheat oven to 500 degrees. 2. Crush garlic and mix with salt, pepper, and allspice. 3. Cut small slits in all sides of leg of lamb. Fill the pockets with the garlic mixture, rubbing it well all ...

Cal Peternell, sous chef at Chez Panisse in Berkeley, California, makes an already simple cooking method—braising—even easier. By baking the lamb roast uncovered and turning it twice, the areas of the ...

A delicious roast lamb with rosemary and garlic recipe from Irish wonder chef Donal Skehan. That's your Sunday dinner sorted! Here's what Donal Skehan has to say about his lamb with rosemary and ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...

1. Heat oven to 375 degrees. Open a few gashes in the meat with a sharp knife; push the slivered garlic deep inside them. Do the same with the rosemary. Place the meat in a large baking pan. Rub meat ...