Fresh Lamb Roast with couscous and purslane tossed with goat cheese, toasted pecans, and blueberries

I had to make up for a lazy day--we decided against going to the beach this morning because of impending thunderstorms--with a special dinner. Yesterday at the Farmer's Market, I found some purslane. I splurged on a nice cut of lamb roast...the guy told me to use romemary and thyme and cook it for thirty-five minutes. I had some couscous from earlier in the week, so I decided to put it all together. I was trying to replicate the salad I had at Cook Shop several weeks ago, but I think I like mine better. I served it with a chilled Pinot Grigio.

Fresh Lamb Roast with couscous and purslane tossed with goat cheese, toasted pecans, and blueberries

Lamb

1 lb lamb shoulder roast
5-6 sprigs of thyme, 5-6 of rosemary
olive oil
salt & pepper
3 cloves of garlic

Coat lamb roast with olive oil, salt & pepper, and chopped thyme and rosemary. Cut several slits into the top of the roast and insert halved garlic cloves into them. Roast at 375 for 40 minutes.

Salad

1/2 lb purslane
1/2 cup toasted pecans
2 Tbsp goat cheese
1/4 cup of blueberries

Toss together and drizzle with dressing (below)

Dressing

1/4 cup olive oil
2 Tbsp Champagne vinegar
1 tsp cooking sherry
1 clove garlic, minced
1 scallion, minced
salt & pepper
1/2 olive, squozen

Accompanied with couscous (with roasted red pepper, 2 roasted garlic cloves, salt & pepper, lime)

After we finished and cleaned the kitchen, we watched In Bruges with Ralph Fiennes and Colin Farrell. Nice.