Lamb Dinner

I saw that Dickinsons Farmstand Meats in the Chelsea market was selling whole and half lambs for Easter.  Couldn't pass up the chance so I bought one.  Beyond easy to make and so good. 

I rubbed the lamb down with chopped thyme, oregano, kosher salt, paprika and olive oil.  Roasted it in the oven at 400 for 45 minutes.  Then I added small potatoes that had been seasoned with olive oil and kosher salt and put them in the roasting pan.  Baked for another 45 minutes and it was done.  If this looks a little too rare for you then add another 10 minutes, tops. I am missing the other photo of the leg which was in another pan. 


One side dish was a Greek Salad.  A variety of tomatoes cut in 1/4's, sliced red onions, chunks of French feta cheese, English cucumbers peeled and sliced into 1/4's, chopped fresh thyme.  A little olive oil and red wine vinegar over the top and mix.

Grilled asparagus with fava beans.  The dressing came out a little chunky but it was red wine vinegar and a basil infused oil.  Fava beans are definitely a bit of a production to make.  Take them out of the pods, boil for about five minutes and then immediately douse in cold water and then peel off the casings and serve.  Only once a year so well worth it.

My sister made an excellent lemon pound cake for dessert.  That with a few bottles of red wine, we had a nice Jewish easter.