"The beauty of this recipe is there is no last-minute craziness, so you get to keep your sanity and enjoy your own party!” ...

I always find Easter the most challenging holiday to rally the family around. It can be tricky getting everyone excited—with ...

Chef Suvir Saran adapts northwest India's traditional tandoor-roasted lamb for the grill, first marinating it in heavily spiced yogurt enriched with cream to tenderize and flavor the meat.

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ ...

Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it would if the meat were bone-in. As always with a large cut of meat, I strongly advise using a meat ...

Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in ...

Season lamb chops with kosher salt and freshly ground pepper. Let rest, covered, in the refrigerator. Prepare a charcoal grill. Using a mortar and pestle, a small food processor or a blender ...

(Ensure you cook in a well-ventilated area.) Grill the lamb chops for 2–3 minutes on each side, until nicely charred around the edges and the fat is crisp and golden but the meat is still soft ...

You say you’re old school? Then Lamb’s Grill Café is the place for you. Originally opened by Greek immigrant George Lamb in 1939, Lamb’s is one of Salt Lake City’s most durable and endearing downtown ...

One of the simplest and most delicious ways to enjoy kafta is by spreading it thinly onto Lebanese or pita bread and grilling ...