Leg of Lamb
A typical holiday meal, roast leg of lamb provides enough meat to feed a crowd. These easy recipes call for marinating leg of lamb and cooking it whole or butterflying it for the grill.See Popular Leg of Lamb Recipes
Roasted fennel and lemons add robust flavor to this lamb dish. Roasted parsnips, leeks, or baby potatoes also taste delicious with lamb.
Zesty marinated meat and veggies make a delicious summer meal. Serve these grilled kabobs with warm flatbread.
Suzanne Goin (an F&W Best New Chef 1999) is beloved in Los Angeles for Lucques and AOC. She'll expand her reach at the upcoming Tavern in Brentwood, which will serve breakfast, lunch, and dinner and sell house-made breads and prepared foods like this leg of lamb, which she serves with a Meyer lemon salsa.
With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.
Some of the most creative new wine lists are emphatically local. Broadway East in NYC champions New York state wines, while Terroir in Portland, Oregon, supports Pacific Northwest producers; chef Stu Stein serves this lamb with a Columbia Valley Syrah.
Zippy black beans pair deliciously with this roasted leg of lamb.
While the lamb roasts, the spicy rub seeps into the slits you cut in the meat, creating pockets of flavor.
A Thai flavored sauce goes perfectly with the seasoned and grilled leg of lamb in this recipe.
Tender, succulent slices of boneless leg of lamb served on a kaiser roll make a delicious entree for a leisurely backyard cookout. You'll have plenty of time to visit while the roast grills.
With slivers of garlic and a fresh herb rub, this leg of lamb soon becomes an unforgettable low-fat favorite.
For the most succulent slices of lamb, serve the roast medium-rare to medium, in its own juices, with an elegant arrangement of vegetables.
In this recipe, the garlic studded lamb gets a sweet rosemary basting sauce during roasting. The fruit and nut side dish makes it a complete meal.
Complement robust marinated lamb with the light sweetness of warm apples. Grill the apples in a foil packet for ease.
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In Tuscany, we traditionally serve a whole roast leg of lamb for spring celebrations: Easter, a wedding engagement, a baptism. The meat is rich and flavorful and, of course, when you roast a whole leg, there's plenty for everyone gathered around the table. This roast is coated with a crust of dried cherries and herbs that's a delicious complement to the flavor of the meat
A zesty lemon marinade seasons this grilled succulent lamb recipe. A feta cheese and tomato mixture adds the final touches when serving this main dish.