Make the lamb Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper. In 3 batches, brown the lamb over moderately high heat, turning ...

Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

Mix the spices together and coat the neck completely. Refrigerate and allow to dry marinade for 24 hours. Submerge the necks in the olive oil with the cloves of garlic, thyme, rosemary, lemons, and ...

A classic Italian recipe set to become a weeknight winner. A typical one-pan dish from Puglia, this easy oven-roasted lamb chop recipe is sure to become a weeknight winner. We’ve also added a tomato ...

A delicious roast lamb with rosemary and garlic recipe from Irish wonder chef Donal Skehan. That's your Sunday dinner sorted! Here's what Donal Skehan has to say about his lamb with rosemary and ...

Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile ...

Lamb is typically set aside for special occasions, such as Easter and next week's Eastern Orthodox Easter. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is ...

If you’ve dined at etc. steakhouse in Teaneck, you know. Chef Seth Warshaw takes rustic and homey Kosher food — and elevates it. “We try to do rustic elegance,” he says. “We try to be innovative and ...

Lamb is typically set aside for special occasions. This holds true especially for a rack of lamb — one of the pricier cuts. But rack of lamb is noted for its terrific flavor and for being versatile ...