In this simple recipe, a boneless leg of lamb is rubbed with rosemary, garlic, and lavender, roasted to perfection, and served with a sweet-sour shallot-date jam.

Transfer the leg of lamb to a carving platter and cover loosely with foil, then leave to rest for 15 minutes, keeping the boulangère potatoes warm.

To make this leg of lamb, you'll need celery, carrots and onions, bay leaves, leg of lamb, olive oil, fresh rosemary, garlic and a splash of red wine vinegar.

A good old-fashioned roast is undoubtedly the hero of any Easter meal, but that doesn’t mean you have to stick to the same flavours every year. Elevate your lamb roast this year by trying this spiced ...

The delightfully tangy honey-dijon glaze really makes the earthy flavors of the golden beets shine. It’s an amazing side dish that’s as easy to make as it is tasty!

There’s a retro tinge to Honey Dijon’s DJ-Kicks —a lot of this music is from the ’90s—but that’s also because her taste and style is as timeless as her signature leather jackets.

By this point in her near 25-year career as a DJ, you’ve probably heard Honey Dijon even if you haven’t heard of Honey Dijon.

Roasted leg of lamb benefits from butterflying technique Once spread out in the oven or on a grill, there is a greater surface area exposed to the heat or fire, guaranteeing brown and crispy cooking.

Where others are, um, sheepish, he oozes cool confidence, knowing firsthand that lamb is one of the best no-fuss, go-to centerpiece roasts for group entertaining. Jim decided long ago to ditch the ...