1. Remove lamb from package, keeping the netting on. With a small, sharp paring knife, cut slits into the lamb, being careful not to cut the netting. Tuck garlic cloves into slits all around the lamb.

AUSTIN, Texas -- Just when you think there are no new recipes or cooking techniques, America's Test Kitchen comes in with a surprise, like blooming spices for this harissa-rubbed lamb in the microwave ...

Add Yahoo as a preferred source to see more of our stories on Google. You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan ...

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 ...

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 ...

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 ...

1. Preheat oven to 350 F. Lightly oil a roasting pan rack and set it inside a roasting pan; set aside. 2. In a small bowl, mix together onion, parsley, thyme, rosemary, sage, lemon peel, and garlic. 3 ...

A sure sign of spring is a roast leg of lamb, covered with fresh rosemary and stuffed with cloves of garlic. Naturally tender and full of flavor, lamb comes from sheep less than a year old. With its ...

You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan or rimmed baking sheet. For the best medium rare leg of lamb recipe, ...