We buy a whole lamb once a year, in the autumn after the animals have enjoyed an entire summer fattening themselves on green grass. I tuck the bones into the freezer for soup and Scotch broth, but my family enjoys
lamb roasts most of all. I often roast lamb with olives and preserved lemon, but my favorite way to prepare it is by pairing it with new potatoes and leeks. I drizzle a simple herb sauce of flat-leaf parsley, mint, and marjoram over the lamb, taking the relatively mild and gentle flavors of lamb, potato and leek to a new level. If the potatoes you find at the market are small—a little bigger than a marble—consider keeping them whole because it makes such a beautiful and rustic presentation.

SERVES 4 TO 6

LAMB

INGREDIENTS

• 2 medium leeks, white and light green parts only, thinly sliced
• 1 pound new potatoes, halved
• 1 boneless leg of lamb (about 3 pounds)
• 3 cloves garlic, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons finely ground unrefined sea salt
• 2 teaspoons coarsely ground black pepper
• ½ cup dry white wine

INSTRUCTIONS 

1. Preheat the oven to 400°F.
2. Line the bottom of a roasting pan with the leeks and potatoes.
3. Trim the lamb of any excess fat. Using a sharp paring knife, make small ½-inch incisions in the meat about 2 to 3 inches apart.
4. Insert a slice of garlic into each slit.
5. Rub the lamb with the olive oil, salt, and pepper.
6. Truss the lamb tightly with 100 percent cotton cooking twine and place it in the roasting pan on the vegetables.
7. Pour the wine into the pan.
8. Tent the lamb first with parchment paper, then layer aluminum foil over the parchment.
9. Roast for 30 minutes.
10. Decrease the oven temperature to 350°F, uncover the lamb, and roast for about an hour longer for medium-rare, basting about every 15 minutes with the pan juices.
11. Pull the pan from the oven and allow the lamb to rest for 10 minutes while you prepare the herb sauce.

HERB SAUCE

INGREDIENTS

• ½ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh mint
• 2 tablespoons chopped fresh marjoram
• 1 small shallot, finely minced
• ½ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon finely ground unrefined sea salt

INSTRUCTIONS 

1. Stir the parsley, mint, marjoram, and shallot together in a small bowl.
2. Whisk in the olive oil, vinegar, and salt.
3. Carve the lamb and serve it with the leeks and potatoes and the herb sauce.