My wife and I prepared this meal for her brother and his son while they were visiting us in Park City. East coasters this time.
After a great day of skiing, this was an easy meal to prepare with time in the hot tub while it was roasting. My wife came up with the idea to marinate our boneless short leg of lamb all day in yogurt and fresh rosemary. It turned out great.
We served it with grilled polenta slices, roasted acorn squash, and a salad of mixed greens. I believe we served a Rosemont Estate Shiraz/Cabernet from Australia.
It also made great leftovers for lunch the next day.