Juicy lamb loin served with a rich, smoky sauce of ribs, peppers, and stock. Hulk Hogan dies at 71: Remembering the iconic ...

1. Smash 2 of the garlic cloves, and place in a large bowl. Add lamb, parsley, sage, chives, oregano, cumin, ½ cup of the olive oil, 7 tablespoons of the lemon juice, 1 teaspoon of the lemon zest ...

Heat the broiler. Place the peppers on a rimmed baking sheet skin-side-up. Broil until the skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and set aside while you make the sauce.

Roast the lamb 10 minutes. Reduce the heat to 350 degrees and roast 1 1/4 to 1 1/2 hours, until cooked to desired doneness. Check after the first hour at lower temperature, using an instant-read ...

4. Put the onions into the same pot and cook over high heat, stirring and scraping up the juices for about 5 minutes, or until they turn dark in spots.

Lamb Dumplings in Yogurt Sauce with Mint Oil. Credit: Alanna Hale. There’s a new cookbook in town, and it comes from Palestinian-Syrian chef and activist Reem Assil.

1. In a food processor, combine the mint, parsley, jalapeno, garlic, and lemon juice. Pulse the mixture until it is finely chopped. 2. Add the yogurt, salt, and a pinch of black pepper.

For barbecue, Simmons likes the square-cut lamb shoulder, which has the first four ribs attached. That’s what he sent me to smoke. Smoked Lamb Shoulder. 1 square-cut, bone-in lamb shoulder ...

4 lamb rib chops (3 to 5 ounces each) fat trimmed from bones 1 tablespoon butter 8 ounces mixed mushrooms (shiitake stems discarded), all others trimmed, caps and stems coarsely chopped ...