Roasting lamb is something of an art form. It may not be the most commonly consumed meat in the country (that title belongs to chicken), but lamb makes a tender, succulent, and flavorful meal when ...

The shank, however, is what gives the traditional look of a leg of lamb. With its shank bone intact, ... For grilling or broiling, the boneless, butterflied leg of lamb is the best cut.

Make the lamb . Preheat the oven to 425°F. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika ...

Beginning at the shank, tie the lamb securely with kitchen twine, knotting it every 2 inches, so that the leg is back to its natural shape. Rub the remaining pesto on the outside of the tied lamb leg.

Bone-in or boneless? Many cuts of lamb offer the option of bone-in or boneless. ... then let them rest until they reach the recommended 145 degrees. For a tougher cut like a braised lamb shank, ...

Roast it at a low temp to keep it tender. Enhance the meal with yucca, roasted veggies and two kinds of cake.

A whole leg of lamb is too much for my family, so I've been happy to discover boneless leg of lamb steaks at the supermarket. The best are evenly cut slabs similar to beef steaks, but any cut of.

Meanwhile, make the lamb . Preheat the oven to 400°F and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, thyme, fennel seeds, salt and pepper.