Roast lamb is, without a doubt, one of our very favorite dishes. In the spring we serve it with young vegetables: carrots, English peas, parsnips and fennel, but we've recently started serving it with Greek-inspired ingredients: olives, lemon, garlic and oregano. And it is heavenly. There is nothing quite light the vibrant perfume and flavor fresh oregano which, like its cousins marjoram and mint, marries well with lamb.
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