Melba's Jammin' wrote:
> I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful ‹ I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.

>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---


I don't cook lamb, my sister-in-law does, and it's
delicious. She pierces
the meat and inserts slivers of garlic. Then it is rubbed
with rosemary
and olive oil. She oven roasts small, peeled potatoes on
the side in more
garlic, oil, and herbs. Yum!

Looking forward to good lamb in the Antipodes.

gloria p