I started the meal with fresh vegetable Crudités where I made a Lemon Garlic Aioli, Herb Sour Cream Dip, Dijon Mustard and Chive Cheese Log. We then enjoyed Asparagus, Roasted Potatoes and homemade Dill Dinner Rolls. But the crowning item of the meal was the Roasted Leg of Lamb. It was divine!! I scoured my cookbooks and wanted to find something that was unique and a detour from our usual fare. I found a recipe for this wonderful dish in the "A Return to Sunday Dinner" book by Russell Cronkhite (order here) It was in the menu "Agape: A Love Feast"
To save recipe just select, drag and drop onto desktop or select and print from smart phone.
Here was my process...My butcher made the butterfly process more like a book than fanning it out...but it was ok. Next time I will butterfly it myself.
I had fresh basil and mint in my herb garden as well as rosemary. Fresh makes all the difference
although, next time I would chopped the basil and mint. I found that when you sliced it the leaves would pull out in whole pieces.
The original recipe has you remove the roast after an hour and add potatoes. I found that the potatoes didn't roast as crispy as they should have. Note to self...roast the potatoes separately.
"Christ comes to dinner not as just the unseen guest, but in the hearts of those we love."
~ Russell Cronkhite
