While everyone else is posting pictures of fabulous Memorial Day barbecues and parades, I give you Easter!

My family celebrated Easter late this year (no, not this late!) so that we could all be together at the table. They usually let me have one course of local fare if I’m not hosting (and I only host Thanksgiving).

Since it was such a hit last year, I made a crown lamb roast again, this time from Saugatuck Craft Butchery. This American Dorsett lamb was raised and processed by Meiller Farms in Pine Plains, NY.

Paul did a fabulous job Frenching the racks and preparing the crown.

I rubbed it down with some olive oil and pressed in an herb mix of rosemary (from a potted Gilbertie’s I kept alive from last year on my windowsill), garlic (from Sport Hill Farm, dehydrated into slices and ground into powder), thyme (also (from Sport Hill Farm), and salt. I wrapped the bones in foil to protect them from burning.

Cooking method:

Preheat oven to 350 degrees. Roast bones down on a roasting pan for half the time (allow 8-10 minutes per pound), then turn it over to”right side up” for the second half until the internal temp is 130 degrees. Let it sit, covered with foil for 15-20 minutes. Voila:

Seriously delicious and tender.

[Apologies that the pictures were taken with a phone and not a camera.]