This cherished recipe for a garlic- and rosemary-studded boneless leg of lamb and accompanying sides is published in our Nordstrom Friends and Family Cookbook. In its pages, contributing chef Michael Thoms shares his food and family memories associated with this classic (and delicious!) Easter dinner.

"One of my fondest childhood memories is of my grandmother's cooking. She made cooking incredibly fun; we all got to help in the planning, preparation and serving of the meal. I think this is one of the reasons I became a chef. Her philosophy of food and cooking-let the ingredients speak for themselves-was something I have carried into my professional life. She always bought only the freshest seasonal ingredients and prepared them simply. This recipe of hers, a family treasure, reflects that style. Once a year the butcher would get fresh spring lamb, and she would be the first in line to pick out a leg." -Chef Michael Thoms

Grandmother's Spring Leg of Lamb with Honey-Glazed Carrots and Parsleyed New Potatoes
From our Nordstrom Friends and Family Cookbook
(Serves 8 to 10)

Ingredients
1 leg of lamb (about 4 pounds), deboned, rolled and tied
8 cloves garlic, quartered
1/4 cup fresh rosemary leaves
4 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
2 pounds baby red (new) potatoes
1 1/2 pounds baby bunch carrots, peeled and trimmed, with 1/2 inch of green tops intact
Ice water
1 1/4 cups (2 1/2 sticks) unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup firmly packed light brown sugar
1/2 cup honey

Preheat the oven to 425°F. Use a small paring knife to cut small slits all around the exterior of the lamb roast. Insert a piece of garlic and a few rosemary leaves into each incision. Season the roast well, rubbing with a generous amount of salt and pepper. Place the lamb on a rack in a roasting pan.

Roast the lamb for 20 minutes to sear it. Reduce the oven temperature to 350°F and continue roasting until the meat registers done when pierced in the thickest portion with an instant-read thermometer, 20 to 40 minutes longer, depending on desired doneness. The internal temperature for rare lamb is 125°F, for medium rare 130°F, for medium 140°F, and for well-done 150°F. Start testing for rare lamb after 40 minutes; well-done meat may take up to 1 1/4 hours. Allow the roast to rest for 10 to 15 minutes before carving.

While the lamb is roasting, cook the potatoes. In a large saucepan, combine the potatoes with water to cover by at least 2 inches. Place over high heat and bring to a boil. Add 1 tablespoon salt, partially cover the pan, reduce the heat, and simmer until tender when pierced with a paring knife, 20 to 30 minutes. Drain the potatoes and set aside.

Bring another saucepan of water to a boil and add 1 teaspoon salt. Add the carrots and cook until tender with a touch of "snap" remaining, 2 to 4 minutes, depending on their size. Using a slotted spoon, transfer the carrots to a bowl of ice water, immersing them completely for 1 minute. Drain well, then place on a plate lined with a double thickness of paper towels to absorb moisture. Set aside.

While the meat is resting, finish the potatoes and carrots. In the same saucepan that was used to cook the potatoes, melt 3/4 cup of the butter over medium-high heat. Add the potatoes and parsley and toss with the butter. Season to taste with salt and pepper. Cover and keep warm.

In a large skillet over medium-high heat, melt the remaining 1/2 cup butter. Add the carrots and cook, stirring frequently, until just beginning to glaze and show a touch of brown, 4 to 5 minutes. Reduce the heat to low, sprinkle the carrots with the sugar and drizzle with the honey. Cook, stirring constantly until the carrots are candied, about 2 minutes. Season to taste with salt and pepper. Keep warm.

To serve, snip the strings on the roast and slice into 1/4-inch-thick slices. Arrange overlapping slices on a large, warmed serving platter. Scatter the potatoes and carrots around the rim of the platter and serve immediately.

-Jeff Powell