Lamb

As I watch the snow melt drip off the roof of my house, and the sun shine on my garden, I can't help but get a little touch of spring fever. I know it will probably snow again before winter is truly over, but I'm enjoying the warmth and sun while it lasts. The other thing that's got me thinking about spring is the holidays that are coming up. Easter and Passover are fast approaching along with their requisite feasts. The one thing both feasts traditionally have in common is lamb, and it just so happens the Co-op is now carrying local, naturally raised lamb.

If you read my columns regularly (which I'm sure all of you do), you'll know that I'm an avid knitter, spinner, and weaver. I often talk about the Hog Heaven Handspinners, my illustrious taste-testing crew, and it is from one of these spinners that we are getting the lamb we have for sale. Kate Painter has been raising sheep in Colfax, Washington, for hand-spinning wool since 1990. Then the other day she called to see if the Co-op would be interested in carrying her lamb. I've personally been buying a lamb from her for the past couple of years and I jumped at the chance. This is like no other lamb I've ever eaten. Even my mom, who is a bigger food snob than me, thinks it's the best lamb she's ever had (and she lives in New Jersey, where there is a lot more than one good restaurant in town).

What makes it so good? Besides the fact that these lambs are well-loved by Kate, her husband and two little girls, they are not given antibiotics or growth hormones, they feed off grass that is not sprayed with chemicals for most of their lives (they are given some conventionally grown hay in the winter), and they are slaughtered between 6-9 months of age. Most lamb you get in the store is slaughtered as late as a year old and tastes like it. If you've tried lamb before and thought you didn't like it, give Kate's lamb a try. I know I've personally converted several lamb haters to lamb lovers when I serve my favorite leg of lamb recipe made, of course, with Kate's lamb.

The Co-op is carrying leg of lamb, rack of lamb, lamb chops, and lamb sausage. It is all available in the freezer. If your spring holiday meals don't usually include lamb, give it a try this year and it may become a new family tradition.

Vicki's Favorite Leg of Lamb Recipe

1 leg of lamb (3-4 pounds)
3 cloves of garlic, thinly sliced
olive oil
2 Tbsp. dried thyme
2 Tbsp. dried rosemary
2 Tbsp. fresh ground pepper
1 tsp. ground coriander
15 smallish Yukon gold potatoes, cut in wedges
2 sprigs fresh rosemary, chopped
Coarse sea salt

Preheat oven to 425 F.

Cut little slits all over the leg of lamb and insert the slivers of garlic (I cut and insert as I go, so I don't lose my place). Rub lamb with olive oil. Mix thyme, dried rosemary, pepper, and coriander in a bowl and pat mixture all over lamb. Set lamb in a large roasting pan.

Toss potatoes with olive oil to coat then toss with fresh rosemary and salt and pepper to taste. Arrange potatoes around the lamb and roast for 30 minutes.

Stir the potatoes gently and turn the heat down to 375 F for about 30 minutes. A meat thermometer should read 120ºF when it first comes out of the oven. Cover and let it rest for 15 minutes (temp should be 135-140ºF), then carve and serve with the potatoes. Yum!

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