Books & Spoons Easter Part II - The Lamb

Even though lamb is not my favorite choice of a meat, it belongs to the Easter celebration, and year after year, I realise, that I'm preparing lamb for the Easter, instead of some kind of poultry.
For the basic directions and tips on how to prepare lamb, you find by clicking here, giving you the direct link to the last years post about the subject. 

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This year I decided to use an oven bag, to put the lamb in with the vegetables. It keeps the moisture in the bag, easy to preserve, if you want to use it in a sauce, or some other purpose, later on. 
The oven bag is really rather carefree, you season your meat well, set it in, the only puncture in the meat should be the thermometer, you close the bag, and set it in an oven dish to the oven. Now, you can also leave the bag open on the top, or open it during the baking process, if you want to get good color on the meat. 

My choice of vegetables this year were mashed potatoes, brussels' sprouts, and radishes. I was really happy and satisfied with the choices. I had some thyme, sage, and rosemary with olive oil on the radishes, with the staple of salt and pepper, of course.

Since there's only so little lamb roast you can find or buy, for a smaller households, there's a smart to have a backup plan for the leftovers, so you will not be wasting the good meat, you tenderly prepared.
So, this Easter blogging continues later on with 'what happened to the leftovers' post! 
Till then, I hope you all are having an amazing weekend
~ Cheers!