Herb and Garlic Marinated Grilled Leg of Lamb is an easy but special dish perfect for your Easter or Passover celebrations.

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 ...

For this dish, have the butcher butterfly the leg of lamb ... Scrape the marinade from the lamb. Place the lamb fatty side-up on the grill and cook uncovered for about 10 minutes, or until ...

A long marinade means a quick cook-time for this tender, flavorful leg of lamb recipe from chef Cal Peternell, which comes off the grill after only 20 minutes. Simple and delicious, it's prepared ...

To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180°. Remove meat from marinade, and place it, top side down, on the grill, for 4-5 minutes. Turn and grill 4-5 minutes ...

Center your Seder around a shank bone with tender, herbal, woodsy meat for the main course. These Passover lamb recipes ...

Lamb steaks take minutes to grill and are just as nice as any beef ... Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium ...

Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible. Meanwhile, sit the peppers, cut side down ...

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 ...

Place the lamb on a jelly-roll pan in the oven to rest and cook for 30-60 minutes. The internal temperature should be 130° with the meat pink throughout. Serve.