It’s hard to find a good chunk of meat to grill these days. But ever since I managed to get my hands on this leg of lamb, I can’t seem to settle on what kind of grilling I should accustom it to. But first, I decided to make a butterfly cut out of the lamb leg since this will assure that the meat will be perfectly cooked to a certain crispiness and juiciness that I like.

Try this recipe from Martha Stewart. I know that you will love the tahini and lemon mint marinade that added a minty tang to the crust.

Ingredients:

Marinade

1/2 cup tahini

2 cloves garlic, peeled and crushed

1/2 cup fresh…

A staple food in most American tables is sausage (any kind) and apples (also any kinds). I barely had the opportunity to go anywhere in the States without finding sausages and apples in their menu, or at least in most pantries or refrigerators. Apples and sausages are something that we don’t even have to ask if Americans have because the usual answer would be “yes, we have them.”

But then again, have you ever thought if bringing those two together? No? Well, here’s a recipe from BBQ USA by Steven Raichlen that I’m sure you will all appreciate, if not for its ingenuity then for its one-of-a-kind taste.

Ingredients:

3 tablespoons butter
1 small…