In anticipation of the Buffalo Bills season opener at the Jets, I got up early, deboned a leg of lamb, seasoned it with olive oil, rosemary, garlic, thyme and salt and pepper and roasted it in the oven over carrots, celery, vidalia onion and rosemary sprigs. At Nicole's recommendation, I also made my first au gratin with mild cheddar and blue cheese, and a little buffalo hot sauce of course. So while the Bills got smoked today, I got to share in the anticipation of the game and first kickoff with my boy Alec, and also enjoy this great meal with a few friends and fellow Bills fans too. The lamb turned out so tender and moist, after spending an hour and 50 minutes in the preheated oven at 400 degrees. And the potatoes were truly sinful.