Roasted Leg of Lamb with Lemon Confit, Mustard Greens, and Black Olive Mayonnaise

Lamb is an underappreciated and underutilized meat. It’s better for you than other red meats; it’s generally raised under healthier, more humane, and more sustainable conditions; it’s fragrant, lean, and tender; and it has that slightly funky quality that makes it interesting to work with. Here, we’ve rubbed it with chopped lemon confit and olives. While the recipe calls for oven-roasting, roasting it slowly on the grill would work beautifully, too. In keeping with the great tradition of day-after-holiday leftovers and sandwich making, we think Easter Monday is when you’ll want to be eating this one.