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 ...

– 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 ...

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

The brightness from the lemon and slight spice from the chili go so well with the rich, earthy lamb. It's zesty and so easy to cook for the perfect variation on a typical British Sunday Roast.

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 ...

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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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 ...

As more people lean in to a Mediterranean eating style, lamb is a good fit. A traditional Greek, Moroccan and Spanish food, lamb lends itself to flavors of that region including lemon, garlic, onion, ...

*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, ...