6- to 7-pound butterflied boneless leg of lamb, with an 1/8-inch-thick fat layer left on the outside and trimmed of excess pockets of internal fat on the inside 1. In a small bowl combine all the ...

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — "What, this old thing? I just threw it together from stuff in the fridge" — but ...

“Lamb and anchovies might seem an odd combination,” said Heston Blumenthal in Heston Blumenthal at Home (Bloomsbury). But lamb with rosemary and anchovies combines three “classic flavors of Provence.” ...

Discover how to achieve the perfect roast leg of lamb with this recipe. For optimal results, select a Spring leg of lamb, typically under five months old, with the bone left attached to enhance flavor ...

I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki ... You name it, I dig it. But my favorite is a big old leg of lamb, seasoned and roasted, with each succulent ...

NEW YORK (CBSNewYork)-- It's Easter Sunday and many are hosting their families for dinner later today. Chef Matt Lambert of The Musket Room stopped by CBS2 to show how to impress your guests with a ...