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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Money saving ideas to bet on.
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.
Recipe from Chef Michael Symon and the American Lamb Board
Serves 8
Ingredients:
- 4 pound boneless leg of lamb
- 6 minced shallots (about 3/4 cup)
- 4 cloves minced garlic
- 1/4 cup chopped fresh rosemary
- 2 tablespoons sugar
- 2 tablespoons cracked coriander
- 1 1/2 tablespoons salt
- 1 tablespoon red chili flakes
- 2 cups vegetable or chicken stock
Directions:
- Mix all ingredients except stock together in a medium bowl; rub on the surface of lamb.
- Place in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
- Heat a roasting pan or large ovenproof skillet over medium heat; add lamb and brown on both sides.
- Place on roasting rack and roast fat side up at 375 degrees for 1 1/2 hours or until lamb reaches an internal temperature of 140 degrees. Remove lamb from pan and set aside.
- Deglaze pan with stock and simmer until reduced by half.
Serve lamb with pan drippings, tzatziki and grilled vegetables.
TZATZIKI SAUCE
Ingredients:
- 2 cups plain yogurt
- Juice 2 lemons
- 1 peeled diced cucumber
- 3 tablespoons chopped fresh mint
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
Directions:
Stir together all ingredients in a medium bowl until thoroughly combined. Makes about 4 cups.
More Easter recipes from the American Lamb Board.
