Roasting is one of the most satisfying cooking methods, but it requires time, patience, and the right cut. If you want to ...

Leave it out, covered, at room temperature ... Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb ...

When Kathie Jenkins was researching her August cover story “The Trouble With Cookbooks,” several people, including an important cookbook editor, complained about this seven-hour leg of lamb ...

Ingredients 1 bone-in leg of lamb, 4-5 pounds 1 tablespoon plus 2 teaspoons ... the ingredients will stand out distinctly and, hence, will be more decorative. Makes scant 1/2 cup.

Preheat the oven to 425°F. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme, and ...

“Bone-in leg of lamb has a really nice flavor that you get ... so never hesitate to ask for help when trying to figure out how much and what cut to buy. Stone says the first step to cooking ...

Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for ... Massage the herb paste into the meat again. Leave it out, covered, at room temperature.