A perfectly cooked prime rib is already a show-stopping feast that's deeply flavorful, incredibly tender, and delightfully ...

you may have leftover roasted garlic cloves (the lamb and jus require eight cloves total). Reserve the remaining cloves for later use. A rich veal stock is available at specialty food shops ...

But just because you don't need to break out the show-stopping, thick sauces doesn't mean you can't amp up the flavor of your au jus, and, per Food Network, Bobby Flay does it with one simple ...

1. Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top ...

1. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper.

Inspired by our reader-favorite Mississippi Pot Roast, these six-ingredient skewers are great for cookouts or weeknight ...

To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds.

Preheat oven to 160°C. 2. Season lamb shanks with salt, pepper, garlic, cinnamon, rosemary, and clove and sear the shanks in a hot griddle sealing all the sides. 3. In a pan, place the lamb shank and ...