One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...

My brother Jim makes the most simple and delicious roast lamb you’ll ever eat. Where others are, um, sheepish, he oozes cool confidence, knowing firsthand that lamb is one of the best no-fuss, go-to ...

Let the lamb sit at room temperature for 30 minutes before cooking for even cooking and accurate temperature reading. Trim excess fat and season with salt, pepper, and herbs for best results. Use a ...

If you’re wondering what to serve for a holiday dinner, you can’t go wrong with a classic roast. Roasts are impressive on the table and serve a crowd easily with a minimum of fuss. Even if you’re ...

A roast leg of lamb is a centerpiece dish that's perfect for a special meal. It's great year-round, but it's especially lovely for spring occasions, like Easter. The only issue? If you don't cook lamb ...

It might sound contrary, but my favourite holiday isn’t Christmas – it’s Easter. Its arrival means summer is truly on its way, there’s loads of cute pastel decorations and, most importantly, there’s ...

To season a boneless rib eye roast liberally sprinkle every part of the outside of the roast with kosher salt, black pepper, ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...