This tender and smoky grilled leg of lamb is a memorable centerpiece of a summer barbecue. At Tavernetta in Denver, Colorado, chef Ian Wortham’s tender and smoky grilled lamb steak — topped with a ...

Baharat, a Turkish spice blend, usually contains many of the spices Americans think of as “holiday baking spices,” including ...

2 tbsp oregano or marjoram leaves or 2 tsp coarsely chopped rosemary 1 tbsp balsamic vinegar 4 sun-dried tomato halves sliced 1 tsp pink peppercorns finely chopped Ideally, select chump lamb steaks – ...

Spring lamb legs average 4 to 5 pounds, yielding about 3½ pounds of meat, which will serve 8 to 12 people. Have your butcher debone the leg. The lamb leg has three major muscles, each 1 to 1 1/2 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Some say the secret to a great Argentinian barbecue is the ...

Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. “UNHURRIED” ...