It was Kevin’s birthday, and he wanted lamb. I took a boneless leg, coated it with a garlic-rosemary-olive oil paste, and rolled it up into a roast. (Kevin grilled it without seeming to mind cooking his own birthday dinner.) With it went roasted potatoes and roasted asparagus with a shallot cream sauce. The iceberg wedge was the appetizer, and the dessert was classic chocolate pudding. He was happy.