Welcome to My Kitchen

Spring is trying to burst forth, but we do live in Eastern Washington, so anything can happen weather-wise. Spring brings new, fresh food items to market. Lamb chops, roasts and other cuts are more prevalent at large supermarket meat counters this time of year, and some families include roast lamb in their Easter menu.

Roasting lamb is not hard, but requires a bit more roasting time per pound that other red meats. This is because lamb is not as marbled with fat as beef and needs a slow roasting time to meld the outer fat into the meat for tenderness and flavor.

Roast Lamb

Lamb roast

Salt and p...