Tender spring lamb is another great dish to celebrate Spring. Lamb can be marinated in the refrigerator overnight. Sauce can be made 1 day earlier and stored in the refrigerator.

1 leg of lamb, (about 6 pounds), boned and trimmed of fat. Ask the butcher to cut into the thicker sections to make lamb as even as possible.

4 tablespoons oil
4 tablespoons lemon juice
6 garlic cloves, minced
1 teaspoon dried dill weed
salt and pepper to taste

In a glass or enamel pan, place lamb. Combine the remaining ingredients and pour evenly over the lamb. Cover pan and allow to marinate in the refrigerator for several hours, or overnight turning now and again.

Remove lamb from marinade and place on broiler rack. Broil for about 15 minutes on each side, and about 6 inches from the heat. Broil until lamb is pink, or check with a meat thermometer in the thickest part of the meat. It should register 150° for medium-rare or 165° for medium.

To serve cut into slices and serve with Lemon, Garlic & Dill Sauce on the side. Serves 8.

Lemon, Garlic & Dill Sauce:
2 tablespoons butter
3 shallots, minced
4 cloves garlic, minced

1/4 cup dry white wine
3/4 cup canned beef broth
1 teaspoon Bovril (beef extract)
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
1 tablespoon chopped chives
1 teaspoon minced parsley

In a saucepan, saute together first 3 ingredients until shallots are soft. Add the wine and simmer mixture until wine has evaporated. Add the remaining ingredients and simmer sauce for 3 minutes. Cover pan and refrigerate until serving time. Heat before serving. Yields 1 cup.

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