With spring’s arrival, one perfect dish to consider for a farm-fresh Sunday dinner is a delicious lamb chop. Endorsed by the American Diabetic Association, this lean meat—especially when grass-fed—has a multitude of health benefits for all to enjoy; it’s high in protein, virtually carbohydrate free, and helps lower the risk of cardiovascular disease. It also contains a significant amount of omega-3 fats and serves as a good source of vitamin B12 and niacin. What’s more, it goes well with a number of flavors and spices.

SELECTION AND PREPARATION

Your local PlacerGROWN farmers’ market—including the Saturday market in Auburn and the Tuesday market at the Fountains in Roseville—is an ideal place to purchase various cuts of lamb. Choose ones that are pink to pale red with marbling—specks of fat that run through the meat and allow lamb to stay moist during cooking while also contributing to the flavor. When handling raw lamb, be extremely careful that it doesn’t come into contact with other foods; raw meats can contain E. coli bacteria, which can contaminate uncooked foods. As a precaution, use a separate plastic cutting board for meats, and wash it thoroughly after use with hot, soapy water.

STORAGE

Food safety experts advise that lamb will remain safe for consumption in the refrigerator for up to three days. When freezing, frozen lamb roasts, steaks and chops will last for up to nine months, whereas ground lamb will last for up to four months. When you’re ready to consume lamb meat that’s been frozen, it should be thawed in the refrigerator, in cold water or in the microwave, but never at room temperature on the counter. 

— Carol Arnold

Roast Leg of Lamb with Spring Vegetables and Potatoes

Recipe by Courtney McDonald

For the lamb:

• 1 bone-in or boneless leg of lamb (3-5lbs) (you could also use a rack, loin or loin chops for this recipe if you prefer – adjust cooking time accordingly)
• 1/2 cup extra-virgin olive oil
• 4 sprigs fresh rosemary
• 1 orange, sliced into ¼ inch rounds
• 1 bunch green garlic, thinly sliced

For the vegetables:

• 1 bunch fennel
• 3 Tbsp. extra-virgin olive oil
• 1 bunch spring onion, root and stem ends trimmed
• 1 bunch baby carrots, tops removed and scrubbed
• 1 pound small potatoes, any variety, scrubbed well
• Salt and pepper, to taste

Marinate the lamb a day ahead: Place the leg of lamb in a large bowl. Add the 1/2 cup olive oil, rosemary sprigs, orange slices and green garlic. Toss to coat the lamb, cover with plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees and remove the leg of lamb from the refrigerator. To prepare the fennel, remove stalks from the bulbs.  Save stalks for another use. Cut bulbs in quarters lengthwise and set aside.  

Remove the leg of lamb from the marinade and place on a rack in a small roasting pan. Put the orange slices and rosemary in the roasting pan as well, and pour the olive oil from the marinade over the leg of lamb. Season the meat generously with salt and pepper.  In a separate mixing bowl, toss the fennel, spring onion, baby carrots and potatoes with the remaining 3 Tbsp. olive oil.  Season with salt and pepper and arrange around the leg of lamb in the roasting pan. Roast in the preheated oven to desired doneness (internal temperature of 135 degrees for medium).   This could take from 45 min-2 hours, depending on your liking. Once lamb is cooked, remove from the roasting pan and set aside to rest for 15-20 minutes before slicing.  Transfer roasted vegetables to a serving platter, place the roasted leg of lamb on top and serve immediately. Serves 4.

For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org and foothillfarmersmarket.com.