Leg of Lamb with Summer Vegetables - The Local Palate

Ingredients

• 1 pound boneless leg of lamb, preferably from Border Springs Farm
• Extra virgin olive oil, as desired
• Freshly cracked pepper, to taste
• Fine sea salt, to taste
• Butter, as desired
• 6 baby squash with blossom, split lengthwise
• 12 leaves flat leaf parsley
• 3 baby red onions, greens trimmed
• 5 pods okra, split lengthwise
• 2 oc each color baby rainbow carrots, split lengthwise
• Juice from 1 lemon
• Togarashi, or other red pepper spice blend, to taste
• 2 pickled wild ramps, thinly sliced
• Juice of 1 lemon
• 1 teaspoon honey
• 3 ounces olive oil