When I was a kid, my mom often made lamb for holidays instead of turkey. She often roasted her lamb with plenty of garlic, butter, red wine, and rosemary. Here’s a recipe from the D Cookbook for ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...

Lamb is traditional for Easter, a holiday rich with symbols of spring. And if you're interested in buying and cooking lamb this season, you've come to the right place. These are some of our favorite ...

It’s a busy week for spring holidays! Thursday kicked off Passover, Easter is this Sunday and there’s Portland Holi festival this weekend to drench you in the colors of the season. It’s not every year ...

Every Pesach, my Spanish Moroccan grandfather would she’cht (slaughter) a lamb. My grandmother would make a tagine style roast with the shanks. One of the lamb shanks would be displayed on the Seder ...

Preheat the oven to 400°. Pat, the lamb shanks dry with paper towels. Season the lamb on all sides with salt and pepper. Heat a heavy bottom ovenproof pan such as a Dutch oven over medium-high heat.

After a Sunday gorging on chocolate, it’s no surprise there are always plenty of leftovers from a huge Easter roasts. Rather than letting any lamb go to waste — or worse, forcing down another roast ...

There’s something special about cooking a warm, flavorful meal that brings everyone to the table. Lamb is tender, juicy, and packed with rich flavor that makes even a simple dinner feel a little more ...