The trick to kabobs is to marinate them at least an hour ahead of time, Marcelle says.Lamb kabobs Makes 4 servings 8 small boiling or pearl onions 6 garlic cloves, crushed 2 tablespoons extra-virgin ...

We’re right in the middle of Passover and Easter is this Sunday so, instead of ham this year, what about lamb? You could either have a grilled leg of lamb, or these delicious spiced lamb kabobs from ...

This is a quick lamb kabob with linguine in a mint pesto. The meal is made even quicker using prepared pesto sauce mixed with chopped fresh mint. Use lamb cubes cut from the leg. If they are not on ...

Grilling food on sticks is one of the most primal and satisfying ways to cook dinner in the summer — frankly, any time you are willing to cook outside — and is a particular Fourth of July favorite. We ...

Adding fresh mint to prepared pesto sauce gives a new twist to this linguine sauce. Lamb cubes cut from the leg are the best cut for these kabobs. If they’re not on display, ask the butcher to cut ...

Souvlaki — chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers — is sold as a quick meal on many street corners in Athens. The best cut of lamb to use is ...

This recipe draws upon time-honored treatments from Turkey, the Middle East and India, using yogurt to tenderize and flavor the lamb. The recipe calls for grilling the meat first on one side, then the ...

Lamb isn't a meat you see on a lot of American plates these days, which means not many people know how to cook it. That's a shame because lamb is a wonderfully rich and flavorful meat, with a gamey ...

Most of you will be eating turkey tomorrow, which was always the tradition in our family, too, until this year, when my mom suddenly announced that she was doing a leg of lamb instead. Nonetheless, I ...