I think the lamb sounds wonderful as well. Lamb is one of my favorite meats and not served nearly often enough. Although price has something to do with that - fresh lamb in my area is expensive!

I cook a butterflied small lag of lamb on the grill like a steak. It is very sensitive to over cooking but only takes maybe 15 minutes to cook....
The obvious to me is a beef brisket or a good old New England pot roast...not chuck but rump.

Another vote for leg of lamb, only put it on a spit and spin it!

I cook mine the same as Linda...bone it, marinate it and grill...it really is quick. I like to serve it for folks who like lamb, because many love it rare (like me) and the butterflied, grilled method gives you every doneness your guests could want. I've done this recipe with rosemary, as well, instead of the oregano.

https://www.epicurious.com/recipes/food/views/grilled-marinated-leg-of-lamb-234655

I don't have a grill, but thanks for the suggestion.

The lamb is an old recipe of my auntie's, I think originally from a magazine. It's just the butterflied lamb leg, with holes through, a bottle of good red wine (better than just palatable because it will reduce) and a head of garlic, slivered. Braise for three hours at 300° F (? maybe lower.), basting every fifteen minutes. I can deal with the basting since there's so little other prep. Just do my other tasks between.

Pot roast or brisket would work--easy, good, and not time dependent, but they don't feel like they go as well. ... But they give me another idea since you're all voting lamb. I have a great recipe for Moroccan lamb shoulder which I haven't made. It's a bit more fiddly, but a five hour cook--it's like a pulled meat--just checking every hour lest the bed veg burn rather than basting, and served with couscous. It makes a lot of sense with the borekes and sufganiot. I think the kids will love it. And that would solve the problem of a starch between all those pastries. I think mixed roasted vegetable slices to go with. I can do the parsnips with nutmeg, eggplant, peppers, etc.

Thanks, everybody! I wouldn't have gotten here without all your help.

It sounds good to me, plllog, so I don't have any additional comments, other than lucky kids!

Annie

Can i come too?

Well, it's a bit far for dinner, though the guest of honor, er.., lamb is probably coming from New Zealand... :) There's a new butcher shop that might have California. I need to check them out. Whole Foods has NZ, except in the middle of our winter. It's such good lamb, I have a hard time disliking the distance....

I've remembered what I did before. I used the spice and veg from this recipe to flavor regular roasted leg of lamb. That's how I know it's good. :) (Plus, it reads as good, of course.) I'm going to do the whole recipe as stated this time. I have no compunction experimenting on the kids. They like food. :)

Thanks, again, everybody, for the discussion. I had totally forgotten that recipe...

If you want easy, then sous vide the leg. Here, its always served with tinned flageolet beans and jus so super easy. Last one I had from NZ I cooked from frozen at 55°c for 36 hours. Succulent and delicious.