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For the lamb: Preheat the oven to 425 degrees. Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Sprinkle each piece of the meat generously with salt, chopped ...

Quick-pickle your onions: Add the thinly sliced red onion to the reserved hot brine and set aside to soften and "quickle".

This butterflied leg of lamb is stuffed with olives and figs and served cool. Roast it the night before, tuck it into the fridge, and slice it in the morning -- the pretty streaks of cured olives, ...

From Sally Schneider's full menu for Easter at the next-to-last minute. After many years of cooking legs of lamb, this is the method I return to time and again. Cooking lamb at a slow 325°F ensures a ...

Instructions: Heat oven to 500 degrees. In a small bowl, toss together the garlic, lemon zest, parsley, sage and 2 tablespoons of the olive oil. Season the lamb with salt and pepper, than rub the ...

I call this herb and spice rub "North-African" because, besides the classic oregano and rosemary, it contains such Tunisian and Moroccan spices as caraway, cumin, and turmeric. In addition, it is ...

Enjoy this tender dish this Spring. April 3, 2012 — -- intro: I love leg of lamb, especially in the spring. I love this one because it is simple and satisfying and a show stopper for the holidays ...

If you’re looking for a showstopping centerpiece for your upcoming Easter or Passover feast, look no further than our Oven Roasted Rack of Lamb with Mint Pistachio Pesto. This succulent main course is ...

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for ...