Lamb, from holiday table into a red lentil salad

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.