This recipe results in a perfect roast leg of lamb, ideal for a Spring Sunday dinner. The bone is attached, resulting in a tastier, moister dish. Cook at a lower temperature for even cooking and ...

In this simple recipe, a boneless leg of lamb is rubbed with rosemary, garlic, and lavender, roasted to perfection, and served with a sweet-sour shallot-date jam.

Transfer the leg of lamb to a carving platter and cover loosely with foil, then leave to rest for 15 minutes, keeping the boulangère potatoes warm.

This year, I'm opting for a classic leg of lamb with roasted carrots and baby potato crisps (homemade, of course!) as the main event. That's it, no bells and whistles (I can do that for dessert).

The best quality leg of lamb you can find, a little oil, a bit of salt and a little over an hour in the oven is all you need to make this Easter showstopper.

The choice is yours when it comes to roasting bone-in or boneless leg of lamb. However, a boneless cut cooks faster and is easier to carve since the meat isn't connected to the solid bone.

Roast leg of lamb is slowly cooked to absolute perfection. It will take your Sunday roast tradition to a whole new level and what’s better, it’s EASY! While you’ll need some patience with ...

Roasted leg of lamb benefits from butterflying technique Once spread out in the oven or on a grill, there is a greater surface area exposed to the heat or fire, guaranteeing brown and crispy cooking.

Start with the leg of lamb; preheat your oven to 150 degrees, line a baking tray with tinfoil. Season the meat with salt and pepper before placing on the baking tray and covering in another layer ...

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 ...