IN the beginning, there was wood. And it was good. But it was awfully inconvenient. The appeal of wood smoke is almost primal. In fact, just those two words by themselves are enough to make you hungry ...

Grilled butterflied american lamb leg with mint-pistachio pesto combines a traditional accompaniment to leg of lamb – mint – with Mediterranean pesto flavors. American Lamb Council Fast, fresh, local: ...

Grilling a leg of lamb can be a lengthy chore; cooking times can reach two hours, and you can't wander off too far in case you need to turn the lamb or extinguish flare-ups. Once the meat is cooked, ...

Here’s an idea for something I call the “potluck club.” Invite six friends for dinner and share the menu beforehand: say, a Provencal barbecue featuring grilled butterflied lamb and a vegetable side ...

Planning an Easter gathering? Make it fun as well as scrumptious. It’s often the easiest parties that are the most enjoyable, not just for the host, but for everyone. Host a party where guests ...

Declare independence from your hot stove and kitchen and get grillin’ — and not merely because July is National Grilling Month. But it is. Just sayin’. These two recipes have come off my grill I can’t ...

Not just for Easter: Grilled lamb; green beans, red peppers and tomatoes; Greek sticky rice; and tzatziki Photo: Jeff O’Heir For barbecue fanatics and weekend warriors alike, there are few dishes ...

My dear friend, Laurie Burrows Grad, is a gifted writer and cook. She loves to do dinner parties with a Chinese theme, and one of her favorite main courses is this lamb dish. Marinated overnight in a ...

Spread the lamb on a work surface and lightly pound the thickest part of the meat to a 2-inch thickness. Put the lamb in a large resealable plastic bag. Add the lime juice, chile powder, oregano, 1 ...

Cook’s notes: For additional flavor, throw a sprig or two of fresh rosemary on the coals toward the end of grilling and close the lid; the aroma is incredible. 1. Trim fat from lamb. In the process, I ...

It might be cold and tomato-less in other parts of this country (and I'm sorry), but it's creeping toward fall in Los Angeles, so I used this recipe as an excuse for the last grill of the season. That ...

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