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 ...

While lamb has always been associated with spring, there is nothing to stop people from enjoying this delicious dish as fall sets in. Today's lamb is a tender creature, except for the shanks, neck, ...

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 ...

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 ...

"Chicken chapli kebabs originate from the Mughals of northern Pakistan and are a popular street food throughout Southeast Asia. When most of us think of kebabs, skewered beef or lamb is what comes to ...

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 ...

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 ...