You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan or rimmed baking sheet. For the best medium rare leg of lamb recipe, ...

3 tablespoons chopped fresh oregano leaves, plus oregano sprigs for garnish Instructions: Preheat oven to 450 degrees. From 1 lemon, grate 1 tablespoon peel and squeeze 2 teaspoons juice. In small ...

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 ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. “UNHURRIED” ...

Note: Budapest-born Tamas Vetro gave The Times Test Kitchen this recipe in which 2-inch deep cuts are made all over the surface of the lamb then filled with slivers of garlic that have been rolled in ...

In my childhood home, we had a leg of lamb two Sundays a month. I loved those Sundays, as did my Shetland sheepdog who was the recipient of the leftover bone. Mom’s recipe was simple. The meat was ...

Want to mingle rather than man the grill? Go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb. Not in the mood to man the grill during your next cookout? (Though ...

The famous French method of cooking leg of lamb for seven hours, called Gigot de Sept Heures, has its origins in a time when homes had no ovens and women took the meat to the village baker. Lamb was ...