lamb recipe

that lamb was so durn good i'm writing down the recipe

buy 1/2 or one whole lamb from sierra farms. enjoy the experience of picking it up, then jam the lamb...in the freezer.

when you want to have a lot of lamb, because you only cook every two weeks, or because you're having guests, or you want to share with your neighbor, defrost the ROAST.

preheat the oven to 375
have some vegetables on hand

rinse the LAMB, trim any giantly offensive hunks of fat (but no more), then salt and pepper it all around. grab some rosemary sprigs off the porch or out of your herb dish and rub them in too. jam some sprigs into the sides of the roast, where it was cut from the rest of the little lamby body. while you're at it, jam some crushed garlic in there too. a clove or 3 is enough.

stick the roast in a casserole dish.
throw some vegetables all around to soak up the delicious lamb juices. i used a whole small cabbage, a few carrots, little potatoes in white and purple, and big hunks of squash. throw a few more cloves of garlic in with the veggies. why not? it's cold and flu season and garlic keeps sickness and vampires away.

cover the dish with aluminum foil. if you have a better-equipped kitchen than i do, i suppose you could use a fancy dish/lid combo.

let the thing cook about 30 minutes per estimated pound. after the first half to one hour, turn the temperature down to 325.

when you think it might be close to being done, turn off the oven and go to bed.*

in the morning, put it in the fridge. you can have a nice lamb sandwich for dinner!

*OK it would probably be fine to just take the lamby out and let it cool, then serve it up to your eager guests. the vegetables are also delicious. if you want to turn it into baby food, just grind it up.

there you go. happy house in a dish. i love you! R