This recipe for lamb served with braised peas and baby turnips is a spring classic. Start testing the meat for doneness about two-thirds of the way into the cooking time. Unless you love well-done or ...

The key to this approach is to stud the meat with ‘bouquets’ made of rosemary sprigs, slivered garlic and anchovies — yes, ...

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 ...

Garlic and Herb Roast Leg of Lamb, slow cooked to perfection. For the best results, consider using a Spring leg of lamb, typically under five months old, ideal for a Sunday roast. The bone-in ...

Like many Western New Yorkers fortunate enough to grow up with family nearby, Sunday dinner was a big part of Karle Norman’s upbringing. His grandparents met at Cornell University, where their hotel ...

There’s something special about cooking a warm, flavorful meal that brings everyone to the table. Lamb is tender, juicy, and ...

Alton Brown uses a Bundt pan to help a crown roast of lamb keep its shape and to collect the roasting juices. 2 lamb rib racks, 6 to 8 ribs each, approximately 1 1/2 to 2 pounds each Instructions: Rub ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

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 ...

lamb pieces served on a serving platter - Michelle McGlinn/Tasting Table Rosh Hashanah, the Jewish holiday celebrating the beginning of a new year, is celebrated with a table full of symbolic foods.

Unlike Thanksgiving, when everyone is spooning similar foods onto their plates, every holiday dinner looks different. For some, there's still a turkey centerpiece; for others it's the obscure but ...

His Restaurants: 610 Magnolia and MilkWood in Louisville, Ky., Succotash in National Harbor, Md., and Succotash DC in Washington, D.C. What He’s Known For: Highly personal takes on Southern dishes, ...