Special occasions have this wonderful ability to inspire you to step outside your culinary comfort zone and attempt some ...

Transfer the lamb to a carving board, cover loosely with foil and let stand for 10 minutes. Add the fennel seeds to the roasting pan and cook over moderate heat until fragrant, about 1 minute.

Serve the lamb and riso with green beans. To make them, steam 1 pound of trimmed green beans until crisp-tender, about 8 minutes. Melt 1 tablespoon of butter over medium-high heat and saute 1/4 ...

While lamb is resting, heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute. Mix in ...

One 7- to 8-pound leg of lamb—aitch bone and femur removed, shin bone left intact. 1/2 cup rosemary leaves, minced. 1 teaspoon thyme leaves. 3 garlic cloves, finely chopped ...

Ask butcher to debone and butterfly leg of lamb, but keep bone to use when roasting lamb. Makes 10 servings.4 to 5 pounds boneless leg of lambMarinade:1/2 cup olive oil1/2 cup white wine2 cloves ...

Place herb mixture on top of lamb, sticking it to the fatty side as best you can. Distribute evenly across both racks. Roast in the oven for 15 to 25 minutes, or the internal temperature reaches ...

RICHMOND, Va. -- Lamb can be time consuming and difficult to cook. In this segment. Health food blogger and author, Erika Schlick is here with her simple, easy and delicious recipe for ...