On Sun, 23 Mar 2008 19:48:57 -0700, Cindy Fuller
> wrote:

>You rub a
>mixture of fresh rosemary, Dijon mustard, olive oil, soy sauce, pepper,
>and garlic over the lamb, let it sit in the fridge overnight (or all
>day, in my case), then roast.

Sounds similar to what I did w/o the soy sauce. I didn't like the
mustard, so I'm going back to olive oil, fresh rosemary, garlic, lemon
zest, salt and pepper.

>I served it with an extremely simple mint
>sauce, roasted potatoes, and steamed asparagus.

Served mine with potatoes and brussels sprouts - all roasted in the
same pan, and a salad of greens, pear (fresh, not roasted), blue
cheese and candied walnuts with oil (evoo) & vinegar (balsamic)
dressing.

Fresh rosemary was trouble! My rosemary bush had been allowed to go
wild - so it's in bloom now. I started off with a batch of woody
stems, mainly because the (beneficial) bees were buzzing around the
flowers and I was avoiding them. I cut up the rosemary needles, but
they smelled too grassy, so back I went to hunt for nonwoody growth.
<sigh> The things I do for lamb.

Speaking of lamb.... ew, doggies! It was EXPENSIVE. Not quite 6
pounds and almost $50.

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