Grinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, you'll ...

Roasting lamb is something of an art form. It may not be the most commonly consumed meat in the country (that title belongs to chicken), but lamb makes a tender, succulent, and flavorful meal when ...

Learn how to roast, sear, braise, and grill lamb for holiday meals or summer barbecues. Marta Ortiz / Getty Images Lamb is a popular protein worldwide, but many American home cooks reserve it for ...

I love lamb, in every way and every cut. But I don’t eat it very often because of the same thing that tends to make it so very delicious — its fattiness. Still, all bets are off during Easter ...

Ingredients 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 cup sherry vinegar 1 cup extra-virgin olive oil 10 cloves ...

1 boneless leg of lamb, about 3 1/2 pounds, butterflied, trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 4 garlic cloves, minced or pushed through a press ...

Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.

When working with lamb, you'll want to get this cut. Grinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, ...