A savory meal for spring celebrations

As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.

One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb.

How to cook lamb

For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.

Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack, and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.

Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com.

Herb Crusted Bone-In Leg of Lamb

Prep time: 3 hours

Cook time: about 3 hours (depending on size and doneness)

Servings: 15

1 Atkins Ranch bone-in leg of lamb (about 8 pounds)

1/4 cup olive oil

8 cloves garlic, finely minced

2 tablespoons Dijon mustard

2 tablespoons kosher salt

1/4 cup white wine

Herb Crust

2 large egg whites

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2 tablespoons minced rosemary leaves

2 tablespoons minced thyme leaves

2 tablespoons ground peppercorns

1 tablespoon kosher salt

fresh mint sauce, for serving

About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.

Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb.

In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.

Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 degrees F.

Reduce oven temperature to 300 degrees F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 degrees F.

To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.

In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5 to 7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.

Carve lamb, arrange on platter and serve with fresh mint sauce.