My sheep shearer finally arrived the day before Easter. The sheep are much happier since the weather is finally turning warmer. I hope it warms up enough next week that we will start finding the elusive Morel mushrooms.
Our sheep shearer Heath undressing the girls
After the shedding of the winter coat
I am fortunate enough to have great people to help me shear….the catching and the sheep wrestling is half the work. To show my appreciation, I served a Sheep Shearing Dinner highlighted by a beautiful roasted leg of lamb, roasted potatoes, asparagus and greek salad. For dessert I made Tyler Florence’s goat cheese cheesecake with strawberry and basil featured in this month’s House Beautiful magazine.
Roast leg of lamb with rosemary and garlic
Lamb made properly is hard to resist. I learned to cook lamb from reading cookbooks by one of my favorite chefs, Patricia Wells. Patricia was one of the first to introduce simple recipes made from seasonal and local ingredients in her At Home in Provence Cookbook. If you are ever in the neighborhood, she teaches cooking classes from her farmhouse in Provence.