At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
Leftover Idea: Lamb Sandwich. Layer hot, reheated slices of the roast lamb between thickly sliced focaccia and brush with a little more of the cooking juices. Top the lamb with your favorite pickles, close the sandwich and serve.