Any ideas for a Lamb roast?

[A HERETIC I AM]

It's been a while since I've posted in this forum but I've always known it was a haven for great cooks.

So...I bought a Lamb roast at Costco the other day. It's rolled, I'm sure (I haven't even cut it out of the package yet) as it is wrapped in a string mesh so I am likely to cut a few portions out of it to experiment with. I have made Grape Leaves before and other Greek and Lebanese dishes with Lamb so I usually use the Olive Oil/Mint/Dill/Lemon approach for flavoring.

I'm looking for a new way to go about this interesting and delicious meat.

Any Ideas? Grilling, Saute'ing, Baking, etc.

What's your favorite or most tasty way to prepare Lamb?

Also I was thinking about Braising a portion. Any favorite/unusual liquids for braising?

Thanks in advance.

[grasswire]

1. several years ago I had a jar of lavender sea salt

....from France via Williams Sonoma. I also had a leg of lamb and Christmas dinner to fix. I generously rubbed the lamb with the gritty lavender sea salt and roasted it. It was just deeeeelicious. Since the jar ran empty, I have used culinary lavender and grey sea salt with results that are almost as good. (The original stuff is no longer available that I know of.)

So I'm thinking that you could find a really delicious sea salt and some lavender for roasting.

I served that with some beautiful roasted root vegetables and a savory bread pudding. The leftovers of the meal turned into a lovely lamb ragout with the addition of some red wine.

[joneschick]

2. your lavender sea salt sounded so intriguing

so I went and found this http://www.lavenderfarm.com/products/salt.htm
it's a good thing I'm not working today so I can get lost on the internets! :hi:

[grasswire]

3. same idea

Grey sea salt from France, with lavender. Yummmm.