If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
Author: Lauren Tourondel
Author: Melissa Roberts
Author: Todd Weisz
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Author: Magdalena Wszelaki
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
This authentic bobotie recipe is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.
Author: Caryn Scanlan
Author: Inez Valk-Kempthorne
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Stephanie Izard
Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce.
Author: Sam | Ahead of Thyme
Author: Lidia Bastianich
Author: James Beard
Author: Jerry Traunfeld
Author: Molly Stevens
The lamb offers a rich flavor while the fresh herbs give it the garden aroma and the citrus zest brings it to life! Serve with pasta.
Author: Dionysus
Author: Rafih Benjelloun
Author: Anayanci Jiménez Ramírez
Author: Emily Ansara Baines
Author: Lori Longbotham
Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread.
Author: Bob Cody
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
Author: Sara Foster