Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

Seasoned lamb is layered with potatoes, corn, zucchini and carrots inside a banana leaf-lined underground pit, then covered ...

Fresh lamb is prepared in the mountains with onions, bell peppers, tomatoes and water as part of a rustic outdoor meal. The ...

A traditional Passover Seder plate includes a shank bone, which symbolizes the sacrifice of the Paschal lamb before the Exodus from Egypt. While it's appropriate to serve lamb for Passover, ...

This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving ...

Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. Andrea Slonecker is an award-winning cookbook author and food stylist, with ...

1. In medium bowl, toss onions, Japanese cucumber, red capsicum, mint, parsley, oil, lemon juice, sumac and 1/4 tsp sea salt ...

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Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin ...

For many of us, lamb is a quintessential dish for springtime. But as we enter this season and the final frigid remnants of winter still haunt us, a rich, braised version of lamb is perfect for ...