When you need to feed a crowd with something both effortless and elegant, a marinated leg of lamb is the perfect choice. This French-inspired recipe from Chef Julie Wilcox combines aromatic herbs, garlic, and red wine to create a deeply flavorful roast that’s tender and fragrant. The lamb is first marinated overnight, then grilled briefly...Read More

INGREDIENTS: 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, peeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed Freshly ground black pepper Salt 4 rosemary sprigs, for garnish METHOD: The Day Before: Trim excess fat and clean the rib bones...Read More

INGREDIENTS: Marinade 1 large yellow onion 4 cloves garlic 2 cups pomegranate juice 1/2 cup red wine 1 tablespoon honey 1/2 teaspoon salt 1 teaspoon pepper 1/2 bunch fresh basil, chopped Lamb 2 racks of lamb, french-cut by the butcher (about 8 to 9 ribs each) METHOD: For the Marinade: Puree the onion, garlic, and...Read More