Lola's Leg Of Lamb Recipe

Chef Liam Spence of Seattle's Lola serves this leg of lamb with a lamb jus (lamb stock reduced by half, cooked with chopped shallots, rosemary, red wine, bay leaf, and peppercorns, then strained) and a mixture of shaved fennel and chopped mixed green olives. For a complete spring meal fit for Easter or your next dinner party, pair the lamb with crisp roast fingerling potatoes and a spinach, fennel, and asparagus salad (mint jelly, of course, on the side). — Allison Beck