is a great deal of versatility in this cut, but for me, it can only be ...

– Put the lamb in a large roasting pan and pat dry with paper towels. In a small bowl, combine the garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste ...

With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. “With gas, you press a button and it starts. Gas has no ...

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2 ...

Instead of butterflying a boned leg of lamb and cooking it whole, chef Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart ...

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Want to mingle rather than man the grill? Go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb. Not in the mood to man the grill during your next cookout? (Though ...

What He Is Known For: Cozy, quietly impressive dishes that marry Mediterranean and Middle Eastern flavors with no superfluous flourishes. “WITH STONE FRUITS the first of the season is never the best ...

Spring lamb legs average 4 to 5 pounds, yielding about 3½ pounds of meat, which will serve 8 to 12 people. Have your butcher debone the leg. The lamb leg has three major muscles, each 1 to 1 1/2 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Grilled Leg of Lamb Yield: 6 to 8 servings 1 (3 1/2- to 4-pound) boneless leg of lamb, tied or netted 2 to 4 cloves garlic, ...