With the flame burning at the Olympic Stadium in Athens, you might want to light your own in the kitchen. In my experience, guests tend to become antsy and hungry during torch-related activities and ...

Beat the egg with the cornstarch in a large bowl. 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 ...

1. Heat the oven to 325 degrees. In a heavy, ovenproof Dutch oven, heat 1 tablespoon of oil over medium-high heat. Blot the pieces of lamb dry with a paper towel, and sprinkle with salt. When the oil ...

1. In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight. 2. Light a grill. Drain the lamb and pat dry with paper towels. In a large ...

The craving for souvlaki comes over me about once a month. I am usually in the center of town when that irresistible waft--the scent of grilled meat (either pork or lamb), garlic and oregano, coupled ...

With thoughts of spring, tender lamb gently sauteed and served with fresh mint rice is a perfect quick dinner. Cubes of lamb cut from the leg are best for this recipe. To save time, go to the meat ...

To make lasagna with lamb ragout, start by removing the fat from the meat (1), then cut it into small cubes (2), place it in a bowl and add the olive oil (3) and the chopped herbs (4) (sage, bay leaf, ...

A simple lamb stew is one of the hallmark dishes of Irish cooking and a hearty centerpiece for a St. Patrick’s Day meal. Rich and brothy, with only a handful of ingredients, this is a lamb stew at its ...

Already made Barefoot Contessa soups and want to try something different? Warm up with Ina Garten’s lamb stew. A take on a famous recipe from Julia Child, the celebrity chef combines classic ...

Here’s a warm and comforting meal that can be made in minutes using only one pot. For this easy dinner, tender lamb cut for kabobs and fragrant spices cook with canned lentils. It’s a family pleaser.

Combine all ingredients in a bowl and marinate 3 days. Cook over hot coals until meat is white inside, but don’t overcook or they will be dry. Cube all chicken into 1 ¼-inch cubes. Cover meat with ...