Day three of “one leg of lamb, five meals”. We’re getting into the prime part of the leg now. We tied up a fine piece with kitchen twine into a miniature roast, rubbed it with olive oil, salt, and pepper, and roasted it in a 400° oven until it was well-browned on the outside, while still tender and pink inside. We served the sliced lamb with a salad of mizuna leaves tossed in a mustardy vinaigrette and two glasses of rosé. We’re feeling like we just teleported to the Île de Porquerolles in the south of France—we can dream, can’t we?