Roast lamb gets you a leg up on next-day sandwiches
Roast leg of lamb makes an incredibly savory company meal, particularly if you have weekend guests (succulent lamb sandwiches can follow the next day). Roast the meat simply, with lots of garlic, and add a salad of nutty farro mixed with roast butternut squash, celeriac, onions, Parmesan, and parsley. Use a bone-in leg, which ensures more evenly cooked, flavorful meat. The bone also speeds up the roasting process as it helps cook the meat from the inside out.
On the second night, tuck slices of rosy lamb with some of the butternut mixture, sliced feta, olives, lots of romaine, and a bright lemon-tahini dressing into pita rounds. You’ll work hard on the first menu, but reap the benefits on the second.
Catherine Smart can be reached at cathjsmart@gmail.com. 
