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. Remove the lamb from the refrigerator a couple of ...

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

Tip: In addition to a silky pan gravy, lamb is delicious with herbaceous sauces like chimichurri. Pull out all the stops this ...

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 ...

Bring to room temperature before serving with the roast leg of lamb. Notes: Fresh lavender is sold at farmers' markets. If it's unavailable, substitute 1 1/2 tablespoons herbes de Provence.

Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned. Turn the lamb fat side up ...

I like to keep the bones, so I can roast and simmer them into lamb stock or a delicious soup called Scotch broth. If a commercial supermarket is a more convenient route, many meat cases carry a ...

A roast leg of lamb is a centerpiece dish that's perfect for a special meal. It's great year-round, but it's especially lovely for spring occasions, like Easter. The only issue? If you don't cook ...