- 1 pound lamb
- Sea salt
- Olive oil, as needed
- 1 pound fingerling potatoes
- Garlicky yogurt or salsa verde, for serving
- If you’ve received a shoulder or leg cut: preheat the oven to 400F. Season the lamb generously all over with salt, then coat with oil. Roast until the internal temperature reaches 145F — about an hour. Let rest for at least 10 minutes, then carve. Serve with potatoes, garlicky yogurt or herb salsa, and finish with more olive oil.
- If you’ve received a quick-cooking cut: heat a cast-iron skillet over medium-high heat for a minute. Add 2 tablespoons of olive oil, season the lamb, and sear as you would a steak, 4-5 minutes per side for medium-rare. Let rest for at least 10 minutes, then carve. Serve with potatoes, garlicky yogurt or herb salsa, and finish with more olive oil.
- If you don’t have herbs, because yay, frost: spoon 1 cup yogurt into a sieve atop a bowl. Let drain in the fridge for at least an hour. Transfer the thickened yogurt to a bowl (reserve the whey for another use, like lactofermenting veggies, seasoning soup, or drinking it!), and whisk in 1 clove grated garlic and a squeeze of lemon. Season lightly with salt, and serve with the lamb.
- If you still have herbs from previous microshares: Finely chop ½ confited leek, 1 bunch of cilantro or parsley, and a clove of garlic. Stir in enough of the leek oil to create a salsa-texture and a pinch of salt, then finish with a splash of white wine vinegar or lemon juice.
- If you’re just here for the potatoes: lay the potatoes in a single layer in a shallow, wide pan. Sprinkle with 1 tablespoon sea salt, and pour in enough cold water to just barely cover the potatoes. Crank the heat to high, and let the water boil away. When all the water has evaporated, reduce the heat to low, and cook for a few minutes longer, turning the potatoes this way and that, until all are dried and covered with a salt crust. Dust off salt as desired.