Slow‑cooked lamb with Greek and Moroccan flavours. The recipe uses preserved lemons (jarred preserved lemons can be used), ...

For this classic recipe, lamb shanks are browned, then braised in a full bottle of red wine with aromatics until fork-tender.

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 ...

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 ...

In this video, I show how to cook lamb shanks using either a smoker or an oven. The slow cooking process helps break down the ...

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

The spring holidays are right around the corner, so now is the perfect time for a refresher on how to cook lamb. It is a great meat for all kinds of holidays and a staple for gatherings around Easter ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. “During the ...

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 ...

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 ...