I hope evrything is ok with you and your loved ones after the big shake up.
The way I do the lamb dish is to first bone out a leg of lamb. (or ask your butcher)and roast the bones with Miropoix and fresh herbs
I am buying all my lamb from colorado (rosen)
Trim out the silver skin and most of the fat,make a couple slices in the large muscle of the lower deckel and then cover with saran and pound until you have a uniform thickness,cover and refridgerate.take a couple of yellow beef steaks and cut into concasse,toss with olive oil,rosemary oregano sliced garlic,shallot and S&P and roast till tender and just carmilized. Toast some pine nuts and chop a nice assortment of herbs (Rosemary,thyme,marjarom)lay your lamb leg on a work surface skin side down,brush with french mustard and sprinkle your herbs over the leg and season with Kosher salt and black pepper. Crumble some young goat cheese over the herbs and throw your pine nuts and tomatoes ontop and gentle push them in to the meat and cheese.roll it up,tight it with twine,season and roast at 375 for about 45 minutes. let it rest. rub your loaf with garlic,drizzel with olive oil,some basil and salt and grill it up.spread some tapinade over the bread ( I use kalamata) untie the lamb,slice it thin and pop it on the bread and enjoy. Deb you can certainly serve this hot and make a pan jus with the bones etc.
I nice cabernet or heady Pinot Noir work well.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן