Trust me (and Simca Beck, the French cooking maven) on the measurements for this recipe. The large amount of garlic morphs into a beautiful, seductively aromatic, long-tasting sweetness.

The savory-juicy umami just drips off these lamb chops.

Switch it out on St. Patrick’s Day with this recipe for lamb shepherd’s pie to take the place of corned beef and cabbage at your mealtime table. (Photo by Amy Brothers.)

Combine any number of oohs and aahs from everyday roastings past and altogether they do not equal those that grace this recipe and us on Christmas (or Christmas Eve) night.

Scotch-Irish barley broth uses both lamb meat as well as corned beef.

This dish is best made a day ahead and refrigerated until service so that the flavors develop. Also, it freezes well.

The French name is “gigot d’agneau,” word-for-word in English “leg of lamb.”

A “foreleg” of Lamb Shank alla Romana.

Cook an entire meal on the outdoor grill, from nibbles all the way through to dessert.

Three pan-seared Lamb Chops. Photo by Bernard Tuck on unsplash.com.

Two recipes for “Cooking Meat with Bones”: Braised Lamb Neck with White Beans and Oxtail and Beef Shank Soup.

Lamb for Easter—a centuries-old tradition.

Tharid, often prepared and enjoyed during the month of Ramadan. In 2023, March 22 to April 21.

These two recipes have come off my grill I can’t tell you how many times; they’re perennial faves for both friends and family.