SPRING LAMB

FOR THE FIRST BIG COOK OUT OF THE SEASON ON MEMORIAL DAY WEEKEND, I LARDED A LEG OF LAMB WITH ROSEMARY AND GARLIC, MARINATED IT IN OLIVE OIL AND LEMON (FOR 36 HOURS) AND SLOWLY ROTISSERIED IT ON THE WEBER. IT WAS SERVED WITH A MINT PESTO AND PLENTY OF ROSE.

TOOLS OF THE TRADE