W hen feeding a hungry crowd, roasted lamb (which is different from mutton) makes for a savory, show-stopping, flavor-forward entree. Whether you prefer a leg, shoulder, or rack, lamb roasts ...

Lamb is an iconic food of spring — the Paschal lamb of Passover, Easter's roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.

3 1/2 pounds trimmed boneless leg of lamb (see Note), cut into 1-inch cubes. ... and as a dipping sauce for grilled or roasted meats, seafood, ... Moroccan Lamb Stew with Noodles.

There are many versions of Irish Stew. A traditional stew calls for mutton, a sheep that is more than 1 year old. This is a quick version using leg of lamb for a tasty and tender dish. Helpful hint… ...

3 tablespoons grapeseed oil; 3 pounds boneless lamb shoulder or deboned lamb leg, cut into 1-inch pieces; Sea salt and white pepper; 2 tablespoons flour ...

Don’t be intimidated by the myth of a “too gamy taste,” true of the bygone mutton-eating generation. Today in the United States, what was once known as “spring lamb” is offered to market ...

A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...

To transform the browned, spiced lamb into stew, add a can of chickpeas, liquid and all, plus a cup of water and a handful of chopped dried apricots.

Add the lamb in batches, without overcrowding, and brown on all sides, 5 to 7 minutes. Transfer the lamb to a plate or bowl and repeat with the remaining lamb. Pour off the fat from the pan.

Rich and brothy, with only a handful of ingredients, this is a lamb stew at its most elemental, though different cooks will embellish it in different ways... Wednesday, November 20 47°F / Cape ...