The Lamb Roast

On Saturday evening, we had friends over for supper. Adam had been eying some boneless lamb roasts at the local grocery for a while, waiting for them to go on sale into the reduced bin. At last! He got his lamb, and we got our dinner.
He began by baking two baguettes.

He chopped zucchini and onion, salted it, and let it drain for several hours. Okay, all day long. This keeps the veggies from being soggy. Cutting the zucchini this way, in chunks with skin attached, keeps it firm too. Later, he sauteed this in a skillet with olive oil and some chopped garlic.

Tzatziki sauce.  If you've eaten at a Greek restaurant and ordered a gyro sandwich, this sauce is your friend. He made a bowl of it, and we served it onto our lamb roast ... yummmmers.

The lamb. It was already boned and butterflied, I believe, so Adam added lemon and rosemary, probably sea salt and pepper, and baked it: 45 minutes at 325º, and then at 225º until it was 145º internal temp in the roast (which is rare). He then tented it with tin foil and let it sit. It was fairly pink, soft and succulent.

Top that off with good friends, good conversation, good wine (well, I'm not much of a wine drinker, but it adds to the atmosphere!), and it was an all around excellent evening.