Author: Lauren Tourondel
Author: Melissa Roberts
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: Todd Weisz
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Author: Magdalena Wszelaki
Author: Bon Appétit Test Kitchen
This authentic bobotie recipe is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.
Author: Caryn Scanlan
Author: Inez Valk-Kempthorne
Author: Steven Raichlen
Author: Stephanie Izard
Author: James Beard
Author: Lidia Bastianich
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: Jerry Traunfeld
Author: Rafih Benjelloun
Author: Emily Ansara Baines
Author: Anayanci Jiménez Ramírez
Author: Molly Stevens
Author: Lori Longbotham
Author: Kitty Morse
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
Make your meatballs more than marvelous with this Turkish Meatballs recipe. These Turkish Meatballs are topped with a tasty yogurt, Feta and fresh herb mixture for an interesting entrée that's packed...
Author: My Food and Family
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