*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. ROAST LEG OF LAMB WITH MUSTARD-HERB GLAZE Yield: 6 servings 1/4 cup Dijon mustard Preheat oven to 350 degrees. To make the glaze, ...

Because there are so few ingredients in this simple dish, use the best you can find. You'll want a good-quality Dijon-style mustard and an even better maple syrup, preferably Grade B, which is darker ...

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.

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...

BATON ROUGE, La. (WAFB) - By glazing the lamb rack with Creole mustard and coating it with herb-seasoned bread crumbs, we give this earthy flavored meat a new dimension. This dish will certainly be a ...

For Lamb: Prepare leg: Cut slits into top portions of roast with a small sharp knife. Insert a garlic clove into each slit and push it into the meat with your finger until it’s no longer visible. Rub ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush, coat the ...

Alton Brown uses a Bundt pan to help a crown roast of lamb keep its shape and to collect the roasting juices. 2 lamb rib racks, 6 to 8 ribs each, approximately 1 1/2 to 2 pounds each Instructions: Rub ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Aroma counts as much or even more than actual taste when it comes to assessing flavor, so get a head start on satisfaction by ...

Bier de Garde 12 oz Lemon Juice 1 T Gruyere Cheese, shredded 8 oz Emmental Cheese, shredded 8 oz Cornstarch 1 T Set up a double boiler with a stainless steel bowl over a pot of boiling water. Add beer ...

Basil oil, creamy mashed potatoes and steamed asparagus spears, to serve Pre-heat the oven to 200°C/fan 180°C/gas 6. Place the breadcrumbs, herbs, garlic, zest and Parmesan in a food processor with ...

One of my brothers, Marc, lives overseas and is fond of cooking what the French call a “gigot” (leg of lamb) for Sunday dinners. I’m always amazed how much Dijon mustard Marc slathers all over the ...