One spring lamb cut 4 ways.

Yield: 12 servings

Rack

• 4 garlic cloves, sliced
• 2 teaspoons Dijon mustard
• 1 sprig rosemary, coarsely chopped
• ¼ cup extra virgin olive oil
• Freshly ground black pepper and salt to taste

Leg

• 20 garlic cloves, halved
• 2½ cups sugar
• 1 lemon, thinly sliced
• Kosher salt and freshly ground pepper to taste
  
  

Loin

• 1 egg
• ¼ cup cream
• ½ pound lean lamb trimmings from butchering the lamb
• Kosher salt and freshly ground pepper to taste

Shoulder

• 1 pound mixed wild mushrooms
• 1 shallot or small white onion
• 1 garlic clove
• 2 Tablespoons butter
• Spinach leaves (enough to yield ½ cup once blanched)
• Kosher salt and freshly ground pepper to taste

Parsnip and Spinach Borani

Method:

The lamb can be prepared one to three days ahead of the day you plan on cooking. Since it is time-consuming, I suggest to prepare each cut of lamb on separate days, and to cook everything on the day you are going to serve the lamb. It is very important to let the lamb roast rest 5 minutes in a warm area before slicing. Spring lamb is very moist and tender and no sauce is necessary. If desired, flavorful pan gravy can be made from the drippings left in the roasting pan.

To make a gravy, on the stove top, remove some of the fat left in the roasting pan leaving just a thin coating, add ½ cup of flour and cook over a medium flame until golden brown, add 2 cups of red wine and cook for a few minutes on a low flame. To adjust consistency to desired thickness, add the natural juices collected from lamb roast as it rests.

To prepare the lamb rack, clean the 8 rib bones of the excess fat and sinew. Marinate with sliced garlic, Dijon mustard, rosemary, extra virgin olive oil and freshly ground black pepper. Do not marinate for more than overnight.

To prepare the lamb leg, remove excess fat and sinew from the outside of the lamb leg. With the tip of a pairing knife make ½-inch deep incisions in the flesh and fill each one with a small garlic clove, (at least 20). Rub the lamb leg with freshly ground black pepper, kosher salt, thinly sliced lemon and olive oil.

To prepare the lamb loin, have the two sides of the loin separated and bone removed leaving the "flank" piece attached. Carefully remove any excess fat and sinew, and with a meat mallet tenderize the "flank" piece only. It should become large enough to be able to wrap around the loin piece. Save all the meat trimmings and place in the food processor fitted with a sharp blade along with ½ pound lamb trimmings, 1 egg, ¼ cup cream, salt and pepper. Let process until completely combined. Spread the mixture evenly on the "flank" piece reserving half of the prepared amount for the lamb shoulder. Carefully wrap the "flank" piece around the loin and truss loosely with butcher's twine. Season the outside with salt and pepper.

To prepare the lamb shoulder, have the shoulder butter flied open to remove the bone, sinew and extra fat. Using a meat mallet, tenderize the meat in between two pieces of plastic wrap. It should be about 8" x 8". Remove the top piece of plastic and season with salt and pepper. Spread the previously prepared lamb meat mixture (see procedure for the lamb loin) on the flattened piece and form in to a roll. If desired, place sautéed mushrooms and spinach leaves on top of the shoulder piece before forming it into a roll. Reshape into a nice roll and truss with butcher's twine.

Now that you have conquered all the steps of preparation, the actual cooking of the various lamb cuts and roasts will be simpler. You can place the lamb loin, the shoulder and the leg piece in the oven at the same time since all of their cooking times are very close to one another. You may even add the rack in the same roasting pan once two thirds of the cooking time is through, which is about 45 minutes at 350ºF in a well buttered roasting pan. There should be about 1/8 of an inch of fat in the roasting pan and the lamb pieces should be basted every 10 minutes. While the meat is roasting, you may prepare the garnishing.