Grass-Finished Leg of Lamb Roast

Hand-trimmed, tied, and ready for the oven — this is the centerpiece roast that turns a regular dinner into an occasion. Rub it generously with olive oil, garlic, fresh rosemary, and salt, then roast it until the outside develops a golden crust and the inside stays rosy at medium-rare. The leg is leaner than the shoulder but carries a clean, elegant lamb flavor that pairs with just about everything — roasted potatoes, grilled vegetables, a simple salad with sharp vinaigrette. It carves beautifully and the leftovers make extraordinary sandwiches the next day.