Roasting is one of the easiest ways to prepare a Sunday supper, plus it fills the house with wonderful aromas. This week we're getting spring off to a bright start with a succulent lamb roast.

It's worth investing in a heavy-duty metal roasting pan with handles. Lightweight-pans, especially throw-away aluminum ones, are too flimsy to handle a roast safely. A roasting rack is not necessary except for poultry.

In general, roast on the middle rack of the oven. Place the roast in the pan with the fat side up so the melting fat bastes the meat. If the roast has no fat (like a well-trimmed leg of lamb), coat it lightly with oil.

Begin roasting at a high temperature to create a crisp crust, then reduce the heat to cook it through. An instant-read thermometer is the best way to check doneness. Remove the meat when it's 10 degrees below the desired final temperature, as it will continue to cook out of the oven. Let it rest, loosely with aluminum foil, so the juices distribute evenly before carving.

This recipe adapted from “Clodagh's Kitchen Diaries” by Clodagh McKenna is quick, simple and flavorful. Serve it with a zippy mint sauce made by whisking together 5 tablespoons minced fresh mint, 3 tablespoons white wine vinegar, 2 teaspoons sugar and 1 tablespoon hot water. Complete the meal with roasted potatoes and pan-fried asparagus. Lamb's earthy sweetness is particularly well suited to the subtle flavors in a pinot noir from Oregon.4½-pound leg of spring lamb, at room temperatureSmall bunch rosemary3 garlic cloves, slicedOlive oilSea salt and freshly ground pepperHeat the oven to 400 degrees.Put the lamb in a roasting pan and score the fat, then make several deep cuts across the top with a sharp knife. Push small pieces of rosemary, each about 2 inches long, and a slice of garlic into each incision. Rub a small amount of olive oil over the skin and season with salt and pepper.Roast the lamb for 20 minutes. Reduce the temperature to 350 degrees and roast for an additional 1 hour for rare, 1¼ hours for medium or 1½ hours for well done.Set the lamb aside on a cutting board, tented with foil, for 15 minutes before carving. Makes 6 servings.Per serving: 399 calories, 55 percent fat, 23 gm fat (10.9 sat fat, 9.5 gm mono fat) 145 mg cholesterol, 43.8 gm protein, 0 gm carbohydrates, 0 gm fiber, 108 mg sodium.

Preparation time: 10 minutesCook time: 25 minutesServings: 62 pounds ground lamb1/2 cup finely minced onion6 cloves minced garlic3 tablespoons chopped cilantro3 tablespoons chopped parsley1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/8 teaspoon cinnamonSalt and pepper, to taste12 skewers (metal or wooden soaked in water)In a large bowl, combine lamb, onion, garlic, cilantro, parsley, cumin, coriander, cinnamon and salt and pepper; mix until well incorporated. Form into 24 oblong patties; thread 2 patties onto each skewer.Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through, 2 minutes per side (meat will be pink on the inside). (Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare.) Remove from heat; rest for 3 minutes before serving.Quinoa2 cups quinoa1/3 cup chopped dried apricots (about 6 apricots)1/3 cup chopped medjool dates (about 3 large dates)4 tablespoons chopped fresh mint3 tablespoons chopped cilantro2 teaspoons freshly grated lemon zest3 tablespoons fresh lemon juice1/2 teaspoon salt1/2 teaspoon freshly ground black pepperIn a 4-quart saucepan, add quinoa; rinse with cold water three times, changing water each time. After the third rinsing, add 3 cups water to quinoa. Bring to a boil and cook, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm until serving time.Toss quinoa with apricots, dates, mint, cilantro, lemon zest, lemon juice, salt and pepper. Serve with skewers.Recipe adapted from American Lamb. For more information, visit www.americanlamb.com.