This melt in your mouth, lemon roasted lamb and potatoes is one of my favorite. It’s inspired by a great dinner we had with Sam and Scott in Palm Springs.
Lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.
This greek inspired lamb recipe is great with a simple salad of cucumber, onion and olives tossed with paleo greek dressing.
The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and cheesy breadcrumbs, and then a roast in a hot oven—yields lamb that’s tender, tasty, juicy, and beautiful, to boot.
For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
This is a fantastic recipe to serve company if they are lamb fans. It’s soooo good you’ll wind up eating a ton more than you would expect.
Peas, parsnips and mustard greens make this delicious stew fresh and yummy.