a Sunday roast: spring lamb, minty peas & garlicky potato roasties

lamb meal

One of the things that excites me most about the coming of spring is the first lamb. I’m pretty sure I let out an audible squeal at the market last week when I stumbled upon some from Glendale Shepherd, a local farm here on Whidbey Island. They have the most beautiful pasture-raised humanely harvested lamb. And since my in-laws were on their way to visit from England, a Sunday roast was in order. Though, due to a crazy wind storm which downed a tree causing an all day power outage that happened just as I was putting the meat in the oven, it turned into a Monday roast.

Whatever the day of the week is, this meal really is simple and depending on how you like your meat cooked, could take anywhere from 50 minutes to 3 hours to prepare. I prefer my roast falling apart tender which takes hours so I tend to reserve meals like this for the weekend when I can have a lazy afternoon with the family smelling the amazingness coming from the oven…..but if you like your meat rare, you’re done in under an hour!

My favorite things to go with lamb are minty peas, garlicky potatoes with lots of rosemary and olive oil. I’ve added anchovies to the lamb which I learned from The River Cottage Meat book. They melt into the meat giving it a beautiful salty richness. You’ll never go back to not using them once you see how much umami they give to this roast!

Enjoy and happy spring!

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winter preserving

I recently took a soft cheese making class at The Pantry here in Seattle. Making cheese has been on my bucket list every year for about 15 years so I thought it was about time I’d get to it. This was a great introduction and gave me the confidence to do something with the gallons of milk I have in the fridge since my kids suddenly decided they “do not like” milk the day after we got our weekly delivery. Fine. They better like ricotta.

My local market also had a load of Meyer lemons calling out to me the other day and my stash of preserved lemons ran out about 6 months ago so perfect!

These are two staples I always have in my kitchen. Ricotta is so versatile…..sweet, savory, creamy….I eat it on toast, in gnocchi, pasta, salad, topped with honey & nuts for desert…. and preserved lemons add life to any dish….stews, fish, grains, salad dressings, roast veggies….as well as a little sunshine to these endless cold, wet, dark days. (Which this California girl only two winters in to the PNW really needs right about now). I’ll post some recipes using these lemons when they are finished. Believe me, once you get used to having that intense lemony goodness handy year round, it will be hard to live without them.

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