for his advice on the absolute best way to season and cook a leg of lamb. "Season with salt, grated garlic, dried mint and spices before rolling it up and using twine to tie it up and season once ...

Longtime Chez Panisse chef Cal Peternell strategically cuts his leg of lamb before marinating it in a simple mix of garlic, olive oil, and rosemary to ensure quick cooking on the grill.

Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

An average of 4.4 out of 5 stars from 40 ratings Put on your Sunday best for Mike Robinson’s perfect roast leg of ... to work their way into the holes and really penetrate the lamb.

Robby Melvin's eight-hour dry brine coats bone-in leg of ... a rack of lamb simply with complex flavors from a one-hour marinade of garlic, rosemary, olive oil, and salt. 2018 F&W Best New Chef ...

For this dish, have the butcher butterfly the leg of lamb ... for four to eight hours. Take the lamb from the fridge an hour before you want to start cooking it. Scrape off most of the marinade.