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.
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.
Zesty marinated meat and veggies make a delicious summer meal. Serve these grilled kabobs with warm flatbread.
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.
Amogio, a garlic-heavy Italian sauce, acts as the marinade and the dipping sauce for grilled lamb in this delicious dinner.
Zippy black beans pair deliciously with this roasted leg of lamb.
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.
A Thai flavored sauce goes perfectly with the seasoned and grilled leg of lamb in this recipe.
While the lamb roasts, the spicy rub seeps into the slits you cut in the meat, creating pockets of flavor.
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.
For the most succulent slices of lamb, serve the roast medium-rare to medium, in its own juices, with an elegant arrangement of vegetables.
Put a spice rub and yogurt on the lamb in the morning, then refrigerate until dinner. Cook it on the grill and dinner is ready to serve.