Roasted Spring Lamb with Morels.

For the lamb, preheat the oven to 325 degrees. In a medium roasting pan, heat the oil over medium heat. Season and sear the lamb shoulder and lamb leg on all sides. Remove from the heat and transfer to the oven to roast for 20 minutes. Remove from the heat, add the remaining ingredients, and return to the oven. Roast for an additional 15 minutes, or until tender, making sure to baste occasionally. Remove from the heat and set aside to cool slightly. Transfer the lamb to a cutting board, slice into six pieces, and set aside, keeping warm. Using a slotted spoon, transfer the potatoes, pearl onions, carrots, morels, and baby leeks to a bowl and set aside, keeping warm. Strain the stock through a fine mesh sieve and transfer to a medium saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until reduced by half, about 10 minutes. Remove from the heat, strain through a fine mesh sieve, season, and set aside, keeping warm.

To serve, spoon some vegetables in the center of a plate and arrange some lamb on top. Drizzle some sauce around the dish and garnish with tomato skins, thyme, and cracked black pepper.

(Serves 6)

For the lamb:

2 tablespoons vegetable oil

1 pound boneless spring lamb shoulder

1 pound boneless spring lamb leg

4 cups lamb stock

12 small Yukon Gold potatoes, halved

3 carrots, peeled and sliced on the bias

1 cup pearl onions, peeled

1 cup morel mushrooms

6 baby leeks, trimmed

10 cloves garlic, peeled and chopped

1 tablespoon cracked black peppercorns

2 teaspoons caraway seeds

1 teaspoon ground cardamom 

1 teaspoon ground cinnamon

4 sprigs rosemary

2 bay leaves

Salt and pepper to taste

For the garnish: Dried tomato skins Thyme sprigs Cracked black pepper