Roasting is one of the most satisfying cooking methods, but it requires time, patience, and the right cut. If you want to roast lamb, here's what to choose.

Juicy, flavorful, and perfectly tender, this classic recipe celebrates the bold flavors of garlic, rosemary, and thyme, with a golden pan […] ...

Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.

Don’t be intimidated by the myth of a “too gamy taste,” true of the bygone mutton-eating generation. Today in the United States, what was once known as “spring lamb” is offered to market ...

Transfer pan to oven and roast until lamb is medium-rare, 125°F, about 30 minutes. Tent roast with foil and rest for 10 minutes. Slice lamb thinly against grain, sprinkled with flaky salt, and ...

Preparation 1. Preheat the oven to 450 F with the oven rack set to the lowest position. Heat oil in a small skillet over medium heat. Add garlic, rosemary and oregano, and cook stirring ...

Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper.

Today in America, what was once known as “spring lamb” is offered to market between 6 and 12 months old, which yields a fresh, meaty flavor no more pungent than pork or beef. Don’t be ...

1. The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper.