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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, ...

A roast leg of lamb is a centerpiece dish that's perfect for a special meal. It's great year-round, but it's especially lovely for spring occasions, like Easter. The only issue? If you don't cook lamb ...

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for ...

For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible. Rub ...

Enjoy this tender dish this Spring. April 3, 2012 — -- intro: I love leg of lamb, especially in the spring. I love this one because it is simple and satisfying and a show stopper for the holidays ...

The center of a holiday meal is often a large roast, rounded out with delicious sauces and sides. That roast is usually beef, but rising beef costs make a good case for trying a less popular but ...

In the kitchen today, we welcome Chef and Owner of Pot Au Feu Bob Burke, making a Roast Leg of Lamb. Preheat the oven to 350 degrees F Cut deep slits on the top of leg of lamb every 3 to 4 inches; ...