Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 3 tablespoons finely chopped fresh rosemary leaves, divided 2 cloves garlic, minced Kosher salt 1. Set aside 1 ...

What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms. “UNHURRIED” ...

Leg of lamb isn't something that most of us cook just any old day. For many of us, it is reserved for special occasions, such as Easter, Christmas, and other holidays. For this reason, preparing it ...