NEW YORK (CBSNewYork)-- It's Easter Sunday and many are hosting their families for dinner later today. Chef Matt Lambert of The Musket Room stopped by CBS2 to show how to impress your guests with a ...

Roast the lamb: Add 2 cups (500 ml) water to the roasting pan. Mix well with the yogurt and loosely cover the lamb shoulder with foil. Roast until done to your liking—if you like your meat pink, ...

Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots, garlic and ...

Moroccans often serve spice-rubbed whole lamb that's been cooked for hours on a spit at major celebrations. Cooking teacher Tara Stevens created this simplified version by rubbing lamb shoulder with ...

Once cooked, roast lamb can be stored in the fridge in a sealed, covered container for up to 3 or 4 days. Want to freeze the lamb for later? You can seal individual cuts in heavy-duty aluminum foil ...

Many ingredients but simple to prepare and worth every minute! This very popular dish can be prepared ahead of time and then reheated in the oven at 160 degrees. Rub meat with olive oil and black ...

1. Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking. 2. Preheat the oven to 325°. In a food ...

Jorge Paredes’ Greek-style braised lamb shoulder with fennel and herb salad.Photograph: Matthew Hague/The Guardian. Food styling: Ellie Mulligan. Prop styling: Lucy Turnbull. Food styling assistant: ...

From “Jamie at Home,” by Jamie Oliver. Serves 6. Ingredients FOR LAMB 1 shoulder of lamb, about 2 1/4pounds Olive oil Sea salt and freshly ground black pepper 1 large bunch fresh rosemary 1 bulb ...

lamb pieces served on a serving platter - Michelle McGlinn/Tasting Table Rosh Hashanah, the Jewish holiday celebrating the beginning of a new year, is celebrated with a table full of symbolic foods.

The yogurt serves to tenderize the tough shoulder meat and as well bloom the saffron. The rice is redolent with spices and fragrant from rose water. Topped with toasted almonds, pine nuts and fresh ...