lamb 

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Nose-To-Tail: Lamb

Nose-To-Tail: Lamb

With a heady, distinctive flavor and beef-like texture, the options for cooking lamb are no less than staggering. Here are some of our favorite lamb ideas.

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3 Wine-Country Dinners

3 Wine-Country Dinners

Take a culinary tour through some of the most famous wine producing countries and regions in the world. Wine serves as a thread that weaves through a meal, enhancing your dining experience.

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Gratin Basics

Gratin Basics

Although usually a supporting side dish, a fragrant, bubbling gratin will inevitably steal the show on the dinner table. Read more about gratins.

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Lamb Tenderloin Stir-Fry

Lamb Tenderloin Stir-Fry

by D'Artagnan

No need for takeout! Our lamb tenderloin is the star of this quick-cooking stir-fry along with shiitake mushrooms, tender, crisp vegetables, and an umami-rich sauce.

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Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

by D'Artagnan

This simply seasoned, butterflied leg of lamb is tasty and easy to prepare. The gremolata-style condiment is packed with fresh mint and citrus, lending bright, fresh flavor. Rolling and tying the roast allows for even cooking and makes carving a cinch. And this recipe can be easily adapted for indirect cooking on the grill.

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