This recipe is from Homemakers magazine's Easter edition. While lamb is not popular in the Philippines, its cousin, the goat's kid is considered a delicacy...

Editor's note: The recipe and introductory text below are from Laurent Tourondel's book Bistro Laurent Tourondel.\r\n\r\nTapenade, a paste of puréed...

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white...

We love this dish. Everything can be made ahead and it cooks rather quickly. The lamb needs to marinate overnight, and the relish can be made 1 month in...

This is exactly the kind of dish that conjures up visions of Greeks spit-roasting lamb on rocky hills above the sea, and basting it with branches of thyme...

This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking,...

A great way to prepare lamb on the grill. Leftovers make great sandwiches too. Time does not include marinating time.

"Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole...