I’m a high-payback kind of cook. What I mean by that is that any effort I expend in the kitchen, I expect to have repaid several times over on the plate. You can put that down to philosophy if you ...

Add Yahoo as a preferred source to see more of our stories on Google. You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan ...

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 ...

Want to mingle rather than man the grill? Go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb. Not in the mood to man the grill during your next cookout? (Though ...

The French are famously talkative, but any conversation at table pauses for the arrival of a gigot de sept heures, or seven-hour leg of lamb. Once tasted, never forgotten, the lamb is poached just ...

There is always a lamb dish on Missy Robbins’ menu. The chef of Brooklyn’s Lilia restaurant has been cooking in restaurant kitchens for most of her life, appeared on Top Chef, earned two Michelin ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for ...