Preheat the oven to 450°F. 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.

A leg of lamb isn’t your average weeknight dinner. It’s a showstopper dish often reserved for special occasions, like Easter dinner, family gatherings or or anytime you want to impress your ...

Learn the essential butchery skill of removing the bone from a leg of lamb in How to Debone a Leg of Lamb. This step-by-step guide walks you through the process with precision and ease — from ...

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.

1 boneless leg of lamb, about 3 1/2 pounds, butterflied, trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 4 garlic cloves, minced or pushed through a press ...

Here’s what you need to know about buying, prepping, roasting and serving: How to buy leg of lamb. Nowadays, many specialty butchers receive whole animals to portion and are happy to share their ...

The boned leg is also the perfect piece to stuff with a favorite filling; then roll, tie and season to roast at 375 degrees for about 1½ hours. How to roast leg of lamb ...

Don’t be intimidated by the myth of a “too gamy taste,” true of the bygone mutton-eating generation. Today in the United States, what was once known as “spring lamb” is offered to market ...