I rarely cook a Sunday roast these days. For a couple of reasons, not the least being the cost. We spend less time in the ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

When you're ready to serve, all that's left to do is throw it on the grill ... your holiday table. Leg of lamb makes for a wonderful Easter roast. We especially like a boneless cut, which is ...

For this dish, have the butcher butterfly the leg of lamb ... Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it would if the meat were bone-in.

After the lamb comes off the grill, he quickly chars a medley of ... League of Kitchens instructor Jeanette Chawki cuts boneless leg of lamb into one-inch cubes, then spices them simply with ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...