Reem Kassis rubs her lamb with a fragrant spice paste, allowing the flavors to penetrate for several hours before roasting the meat until it's nearly fall-apart tender. Reem Kassis ia a Palestinian ...

Add Yahoo as a preferred source to see more of our stories on Google. This recipe is all about simplicity and enhancing the natural richness of the lamb with classic flavors like garlic, rosemary and ...

This cut is considered a lean meat that's versatile for a variety of cooking methods. Though, one of the most popular ways to prepare it is roasting it whole. The choice is yours when it comes to ...

Two bites into a plate brimming with juicy lamb shawarma, and a most-amazing mujadara with caramelized onions, my daughter and I locked up our 2018 holiday dinner menu. As is our family habit, we were ...

3 tablespoons chopped fresh oregano leaves, plus oregano sprigs for garnish Instructions: Preheat oven to 450 degrees. From 1 lemon, grate 1 tablespoon peel and squeeze 2 teaspoons juice. In small ...

I’m a high-payback kind of cook. What I mean by that is that any effort I expend in the kitchen, I expect to have repaid several times over on the plate. You can put that down to philosophy if you ...

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This butterflied leg of lamb is stuffed with olives and figs and served cool. Roast it the night before, tuck it into the fridge, and slice it in the morning -- the pretty streaks of cured olives, ...

Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. 2007 F&W Best ...