Serves six 1, 6-1/2 to 7-1/2 pound leg of lamb, butterflied (bones, fat/gristle/tendons removed) 2 cloves garlic, slivered 1 to 2 teaspoons freshly ground black pepper or more to taste 2 to 3 tablespoons fresh thyme leaves Coarse sea salt to taste 1 large onion, chopped 3 […]
Read more →
Baby lamb and spring lamb are milk fed, thus the meat is more delicate and tender than older lamb; so let color be your guide. Baby and spring lamb is pale pink while regular lamb is pinkish-red. I love lamb chops. If you don’t mind cooking at […]
Read more →