our taste: RECIPE One of the Most Delicious of Spring Traditions Roasted Leg of Lamb with Herbs and Potatoes By Chef Aaron Cessac Justice Burger Ingredients: 5-pound boneless leg of lamb (netted, wrapped) 2 tbsp. salt 2 tbsp. pepper ¼ cup chopped rosemary ¼ cup chopped chervil ¼ cup chopped thyme 2 shallots, diced small 5 garlic cloves, minced ¼ cup crisp white wine (Pinot Grigio) 10 tbsp. grape seed oil 2-pound fingerling potatoes 96 SUSHI Made Fresh Every Day! ENJOY! 225 East Spring St. Weatherford, TX 76086 817-594-9390 www.albertsonsmarket.com Instructions: Preheat oven to 450°. Massage 1-1/2 tbsp. of salt and 1-1/2 tbsp. pepper into the leg of lamb. Add the oil to a large pan on medium-high heat until it reaches its smoke point. Sear and brown all sides of the lamb. Once all seared, put on a plate to rest. While resting, toss the pota- toes, shallots and garlic in the remaining salt and pepper. Toss in the hot pan to roast the outsides about 4 minutes. Turn off heat and set aside. Remove from heat, add wine to deglaze. Return to heat for 1 minute while stirring to collect all pan drippings. Rub the rosemary, chervil and thyme on the leg of lamb. Combine all ingredients (lamb, potatoes, and pan drippings) in a roasting pan. Place in the 450° oven (middle rack) for one hour or until meat thermometer reads 125° in the thickest part. Once done, remove lamb, wrap in foil and rest 10 minutes before slicing.