While I roasted this lovely piece of meat, you can also easily butterfly it and cook it on the grill during the summer (of course, remove the bone first). When using such high-quality meat such as Lava Lake Lamb, there isn't much that needs to be done. So in this simple recipe, I used the classic lamb pairings of rosemary and garlic, plus some fresh sage and then salt, pepper, and olive oil. Of course, you're welcome to get a little fancier and create a Dijon marinade instead or try basting the lamb with Dijon periodically while it's cooking. Up to you.
I suggest serving this with crisp, roasted potatoes and some quickly roasted tomatoes as well.
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