Chef Cal Peternell's easy method for cooking grilled leg of lamb results in tender, flavorful meat in only 20 minutes after it's finished marinating. Cal Peternell was the head chef of Chez ...

We fire up the grill and invite a few friends. A boneless leg of lamb proves to be a cook’s dream. Its relative thinness reduces cooking time to less than 30 minutes. The lack of bones means ...

Boneless leg of lamb, rack of lamb or lamb loin chops are wonderful when infused with smokiness from the grill and served medium-rare. Tzatziki –This Greek meze, or appetizer, is also used as a ...

Grilled leg of lamb is a big crowd pleaser. When it’s butterflied and grilled, you can offer guests rare, pink, and well done meat. The boneless leg may come wrapped with netting, which you ...

Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you. Differing degrees of doneness in this grilled yogurt-marinated lamb mean there ...

The best are evenly cut slabs similar to beef steaks, but any cut of boneless leg of lamb will work. I season the lamb and grill it. Meanwhile, I get the leeks and potatoes going on the stove.

Transfer the salsa to a bowl and stir in the onion. Grill the lamb and vegetables Remove the lamb from the marinade and blot it dry with paper towels. Bring the lamb to room temperature.

Tender and juicy smoked boneless leg of lamb on the Traeger… coming right up!! Try this popular Easter main dish on the smoker grill for an extra-tasty result. Let’s smoke boneless lamb leg ...

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 ...

The brightness from the lemon and slight spice from the chili go so well with the rich, earthy lamb. It's zesty and so easy to cook for the perfect variation on a typical British Sunday Roast.

Ask your butcher for boneless leg of lamb—it makes this recipe much easier and faster to grill. Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb.