From chops and shanks to a leg, rack, or roast, these lamb recipes are worthy of celebrating the spring holiday.

Costanzo Astarita, chef and owner of Baraonda Ristorante and the Grazie Hospitality Group, sent the recipe for what he says is the most popular dish at the restaurant: lamb ragu served over house-made ...

The dish tagine, a North African stew, is named after the earthenware vessel it is cooked in. A cone-shaped pot lid traps the steam as the stew cooks, resulting in a tender melding of all the ...