The lamb we had for Easter dinner was marinated overnight in a dry vermouth and olive oil blend with carrots, celery, onion and garlic. I threw it in a skillet on the stovetop to sear it, gave it a nice, caramelized exterior then let it cook covered in the marinade. It was divine. The leftovers are almost as good; the lamb flavor is stronger the older the meat is, but it’s still tasty paired with raw carrots and some Mediterranean flatbread from my local fav-store Trader Joe’s.