Taste of Spring Menu - Fine Cooking

Seasonal favorites—lamb, asparagus, and peas—star in this simple but elegant country French menu. To me, spring means lamb, so the menu centers around a rolled and roasted boneless leg of lamb stuffed with bright herbs and apricots. Once rolled and tied, the lamb goes right into the oven and, when done, is about as easy to slice as a loaf of bread.

I also like to feature as many fresh spring vegetables in the meal as possible. Asparagus and pea shoots get tossed together for a gorgeous asparagus and pea shoot salad. To accompany the lamb are two classic, elegantly simple French-inspired sides: a buttery ragoût of peas, radishes, turnips, and spinach; and a creamy potato gratin, flavored with caramelized onions.