The secret to better lamb isn't more seasoning—it's smarter prep.

Whether it’s going on your Easter Sunday lunch table, or a weekend roast, lamb makes a really special meal. Here's how to ...

Add Yahoo as a preferred source to see more of our stories on Google. As you're finalizing your Easter dinner menu, there's no need to stress about how you'll cook that leg of lamb this year. A few ...

Lamb leftovers are the gift that keeps giving. Here's how to transform them into another meal entirely, from savory ...

Here’s a recipe from ‘The Art of Simple Food’ by Alice Waters (Clarkson Potter, 2007), and it includes some variations. Roast the lamb to 128 degrees for medium rare. Makes 10 servings. To prepare ...

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, ...

Using small sharp knife, make sixteen 1-inch-deep slits all over lamb. Push 1/2 anchovy and 1 garlic quarter into each slit. Place lamb on small rack in center of large rimmed baking sheet. Brush lamb ...

The key to less gamey, more balanced roasted lamb leg is in the prep. Here's a guide to how to select, trim, and season it so that the meat is balanced and delicious, not overpowering. Mention that ...

Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. 2007 F&W Best ...