What Makes Martha Stewart’s Leg of Lamb So Special. What makes Martha Stewart’s leg of lamb recipe truly shine is her use of ...

Herb and Garlic Marinated Grilled Leg of Lamb is an easy but special dish perfect for your Easter or Passover celebrations.

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Blend together all the ingredients for the marinade in a blender or food processor. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short ...

Longtime Chez Panisse chef Cal Peternell strategically cuts his leg of lamb before marinating it in a simple mix of garlic, olive oil, and rosemary to ensure quick cooking on the grill.

An average of 0.0 out of 5 stars from 0 ratings Leave the lamb to marinate for at least two hours to really get the flavours going. The lamb could also be cooked on the barbecue if you wish.

Strain the vegetables from the marinade and add the bouillon. Pour some of the liquid over the meat. Preheat the oven to 200 Celsius and roast the leg of lamb for about 25 minutes. Keep basting ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

Place the leg of lamb in a roasting pan or large fridge-safe dish. In a small bowl, mix olive oil, garlic, ginger, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper, honey, lemon ...