2 boned legs of lamb, about 6 pounds, rolled and tied 6 garlic cloves, peeled and halved 1 (8-ounce) bottle Dijon vinaigrette salad dressing 2 tablespoons all-purpose flour 1/4 cup water 1/4 cup dry ...

This butterflied leg of lamb is stuffed with olives and figs and served cool. Roast it the night before, tuck it into the fridge, and slice it in the morning -- the pretty streaks of cured olives, ...

Certain dishes call to mind family meals on Sunday evenings. Though families have their own unique traditions, particularly during the holiday season, some dishes have transcended family lines and ...

From Sally Schneider's full menu for Easter at the next-to-last minute. After many years of cooking legs of lamb, this is the method I return to time and again. Cooking lamb at a slow 325°F ensures a ...

Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the ...

This cut is considered a lean meat that's versatile for a variety of cooking methods. Though, one of the most popular ways to prepare it is roasting it whole. The choice is yours when it comes to ...

Tender lamb ribs stuffed with aromatic herbs, garlic, and spices, rolled and roasted slowly on a spit until golden and crisp.

Easter is just around the corner and there’s nothing more impressive on your dinner table than a beautiful Lamb Roast. Today, I’m using a Boneless Lamb Leg and I’ll show you step by step just how easy ...

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 ...

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal. Scottish-born Kenny Rochford co-founded upstart California wine company ...

1/2 cup olive oil, plus additional for rubbing n the lamb 1. Spread the leg of lamb out on a cutting board so that the interior is facing up. With a sharp knife, remove any extra fat and tendons. 2.