Spring lamb roasts must have really been something special in the olden days. You didn’t run out of potatoes and beets and starve during the winter. You didn’t have to kill your breeding livestock to survive. Your flock has started to lamb and for the first time in a few months you’re actually looking at the prospect of having plenty of food to eat. Putting that first lamb on the table must have felt like a combination of Thanksgiving, getting a raise at work, and when the character you hate the most gets kicked off a reality show. [Read more…]
roast lamb sandwiches with mint yogurt sauce
One of the best things about roasting a leg of lamb is the leftovers. Thanksgiving has a reputation for being the holiday for leftovers, but that’s just based on volume. Based on quality, it’s pretty hard to compete with a post-Easter lamb sandwich. For an especially incredible lamb sandwich, we made this mint yogurt sauce, and we recommend you do the same.
Yogurt and lamb are both staples of Mediterranean cooking and besides going together well geographically, they also complement each other’s flavors well. Lamb is a pretty rich meat, which is offset nicely by the coolness of the yogurt and mint. Ours also had pickled red onions, which I highly recommend if you have them (and really, they’re easy to make). Overall, the entire dish brings the freshness of spring, which it a pretty big accomplishment for a sandwich.
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