Trim away any excess fat and gristle. In a large, shallow dish, combine the olive oil, garlic, and rosemary. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or ...

This butterflied leg of lamb is slathered with an olive-spiked ... garlic, thyme, parsley, rosemary, mustard, and 1/3 cup of the olive oil; blend until smooth. Transfer to a bowl and stir in ...

Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over ...

So, this Easter, if you’re searching for a surefire way to get your crew together, just tell them you’re cooking this butterflied leg of lamb over ... 2-3 sprigs of fresh rosemary, stripped ...

Roast rolled lamb loin with anchovies and rosemary (Credits: Ben Dearnley ... pepper-y rocket and textural burghul. Barbecued butterflied lamb leg with smoky eggplant (Credits: Ben Dearnley) Barbecued ...

Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied ... the herbs and try fresh rosemary, thyme, dill ...

Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb leg ... Switch up the herbs and try fresh rosemary, ...