FOR A FEW WEEKS IN OCTOBER, WHOLE FOODS SELLS LAMB FROM ICELAND. IT’S AROUND $8.99/POUND FOR LEG, A DOLLAR MORE THAN THEIR NEW ZEALAND LAMB, WHICH IS EXCELLENT, AND APPRECIABLY CHEAPER THAN WHAT I PAY FOR COLORADO LAMB AT MY BOUTIQUE BUTCHER. THE ICELANDIC LAMB REMINDS ME OF LAMB I’VE HAD IN FRANCE OR SPRING LAMB IN SPAIN AND ITALY. IT IS MILDLY GAMEY, BUT WITH NONE OF THE METALLIC TASTE WHICH OFTEN MARS DOMESTIC LAMB FROM LARGER ANIMALS. I TAKE BRANCHES OF ROSEMARY AND THYME FROM MY GARDEN, CRUSH A FEW CLOVES OF GARLIC, SALT AND PEPPER THE LEG, THEN WRAP IT ALL TOGETHER IN THE BUTCHER’S PAPER IT CAME IN TO ABSORB THE FLAVORS OVERNIGHT. I ROAST IT ON A RACK FOR 15 MINUTES IN A 450-DEGREE OVEN, REDUCE IT TO 350 AND COOK FOR ABOUT AN HOUR. AFTER 45 MINUTES I START TESTING WITH AN INSTANT THERMOMETER (GET ONE ONLINE FROM THERMOWORKS) AND TAKE IT OUT AT 120 DEGREES. THE LAMB COOKS QUICKLY BECAUSE THE BONE CONDUCTS THE HEAT TO THE CENTER. LET IT REST FOR TWENTY MINUTES AND SERVE WITH A POTATOES GRATINEE.
