Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe ...

Grinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, you'll ...

Not only are grain bowls filling, but they satisfy the need for a warm, cooked meal while being easy ... from the norm and ...

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead. With its keema-inspired ground-lamb ...

To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée. To cook the lamb, heat the oil in a large heavy-based casserole.

Large cuts of lamb are often covered in a white papery membrane that should be removed before cooking. Lamb works well with a range of flavours beyond the traditional mint sauce. Generally ...

There are quite a lot of ingredients here – the dish is full of flavour – but this doesn’t take long to make as bulgur wheat ...

Buy the thicker ones, if you have the choice - they are still quite thin, but the texture is a little more resilient and there's less chance of the skin tearing during cooking. Some recipes ...

Most lamb is slaughtered between six and eight months old and hasn't developed a lot of fat and muscle, so it will have lean meat. When cooking young lamb, Baki told us, "It's better suited for ...