These main courses take a starring role in any holiday meal. By: Text: Jason Horn and Cooking Light staff
Photography: Becky Luigart-Stayner
A sweet sauce is common with roast leg of lamb, but this one has so much more depth of flavor than the traditional mint jelly. And the crunchy pine nuts add depth of texture as well. The lamb itself gets loads of flavor from marinating overnight in a lemon-spice-onion mixture before cooking.