Sunday Supper and More

Lamb, from holiday table into a red lentil salad

Roast leg of lamb (Karoline Boehm Goodnick for the Boston Globe)
Start with Roast leg of lamb with olive sauce
Lamb and lentil salad (Karoline Boehm Goodnick for the Boston Globe)
End with Curried lamb and red lentil salad
By Jill Gibson
Globe Correspondent / April 20, 2011

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A boneless leg of lamb, ideal for a tableful of holiday guests, is already rolled and tied, so carving is easy. And there’s very little waste. To roast it, rub the meat with olive oil, salt, and pepper (you can do this the night before, so the seasonings can penetrate the lamb). Add a pureed black-olive relish for garnish. Many recipes call for starting the lamb at a high temperature, then turning down the heat. Maintaining a steady temperature throughout roasting yields moister meat. Remove the lamb from the refrigerator at least one hour before cooking, which helps roast it more evenly.

The next day, turn diced lamb and red lentils into a salad with the ancient blend of sweet and sour flavors. Golden raisins, piquant capers, and a vinaigrette dressing made with curry powder enhance the hearty mix. Red lentils taste even better a day after marinating in the dressing. The dressed up holiday lamb becomes a stunning bowl with rosy, golden, and green hues.

Jill Gibson can be reached at


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