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!