Lamb is what spring is all about to me (along with soft crabs, asparagus, peas, ramps . . .). Pair this dish with some asparagus and peas, tossed in butter and mint, and you will be sooooooooo happy.
Roasted Herb- and Garlic-Rubbed Lamb with Avgolemono Sauce
Leg of young spring lamb, no more than 6 lb., leg bone in, but aitch bone
Several sprigs rosemary
12 garlic cloves
1 c. chicken stock
1 T. lemon juice
12 sprigs fresh dill
4 carrots, chopped
1 onion, chopped
1/2 c. white wine
3 leeks, chopped
4 T. olive oil
Season the lamb with herbs and garlic, studding it with paring knife punctures and pushing the rosemary sprigs, dill, and garlic into the pockets. Season with salt and pepper and place in a 400-degree oven for 90 minutes or until the internal temperature of the lamb is 145–150 degrees.
Take lamb out of oven to rest on a warm platter. Tip fat out of the roasting pan and discard it, then add the vegetables. Cook briefly over medium heat and deglaze pan with the wine, lemon juice, and stock. Simmer, then pour the contents of the roasting pan into a sauce pot and cook for 20 minutes.
Remove vegetables and place around the lamb. Simmer sauce until reduced to 1 c. before setting aside.
Beat 2 eggs with 2 T. lemon juice. Place in a saucepan over low heat. Beat the stock reduction into the egg mixture and continue cooking and stirring until sauce is thick. For safety (or beginners) you can thicken the reduction with a cornstarch slurry and then add the eggs, etc. Season with salt and more fresh dill, then serve with the lamb.