I rarely cook a Sunday roast these days. For a couple of reasons, not the least being the cost. We spend less time in the ...

Lay the butterflied leg of lamb on the work surface and ... is what you want for medium-rare lamb. If cooking the lamb over an outside grill, start preparing the coals at least 30 minutes before ...

To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180°. Remove meat from marinade, and place it, top side down, on the grill, for 4-5 minutes. Turn and grill 4-5 minutes ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Grill-roasting leg of lamb adds another dimension of flavor that is truly delicious. We recommend grilling leg of lamb using indirect heat to prevent the meat from cooking too fast on the outside ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...

This leg of lamb can be cooked on the barbecue ... minutes for gas and up to 40 minutes for charcoal). When hot, grill the lamb for about 10–12 minutes on each side. Rest for 5 minutes on ...

Season lamb chops with kosher salt and freshly ground pepper. Let rest, covered, in the refrigerator. Prepare a charcoal grill. Using a mortar and pestle, a small food processor or a blender ...

Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in ...

Place the lamb on a jelly-roll pan in the oven to rest and cook for 30-60 minutes. The internal temperature should be 130° with the meat pink throughout. Serve.