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cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help
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This dish contains the taste of spring, using only vegetables that can be found in springtime—favas, peas, and green garlic. It has a nice balance of sweetness...
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette Recipe from Food Network
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Get Roasted Leg of Lamb with Red Onions and Sour Cherries Recipe from Food Network
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Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in this salad.
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Recipe for Grilled Leg of Lamb with Minted Yogurt, Cucumbers, and Olives, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Who knew chocolate and peanut butter could get any better?
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Get Rack of Lamb with Herb Crust and Mint-Basil Pesto Recipe from Food Network
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This recipe is very common in Brazil and a good use of Catupiry cheese.