THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year. Lamb is to this holiday what ...

Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead: Cover and refrigerate up to 1 day. Before serving ...

Like a true, British mint sauce, this is more sharp than sweet, just finely chopped leaves in the barest bit of liquid made from sugar dissolved in vinegar and hot water. Dribbled onto a slice of ...

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess. Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon ...

While cranberries are all but inedible on their own, adding sweetener and boiling them down rounds out their bitterness, allowing their tart and unique berry flavor to shine through magnificently. If ...

1/2 cup fresh mint leaves 1/2 teaspoon corriander 1/2 teaspoon cumin 1 cup Greek plain yogurt salt and pepper Add mint leaves, corriander, and cumin to a blender or food processor. Blend the ...