THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...

Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...

I love this recipe because skirt steak is an underrated cut of beef, but it’s a favorite for a lot of chefs — including me. The cilantro mint sauce is easy to make in a food processor or blender and ...

In a container with a tight fitting lid or in a large ziptop bag, combine all ingredients for the marinade and wings, and toss to make sure the wings are submerged in the mix. Let wings marinate in ...

Note: Shoulder chops are often sold simply as “lamb chops.” These chops are best cooked over a very hot charcoal or wood fire. The point is to char the outsides very quickly before you cook the meat ...

There’s a new cookbook in town, and it comes from Palestinian-Syrian chef and activist Reem Assil. In Arabiyya: Recipes from the Life of an Arab in Diaspora, Reem dives into her favorite traditions ...