1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces natural yogurt
1/2 (14-ounce) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Pan Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce) can chick peas, drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt and freshly ground black pepper

Lamb: Pre-heat the oven to 425 degrees F.

Crush up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until needed.
To cook, place the meat directly on the oven rack above the tray of vegetables for approximately 45 minutes.

Vegetables: Pre-heat the oven to 425 degrees F. Place all the vegetables in a roasting pan, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

Serves 12

8 Boneless loin lamb chops cut 1-inch thick (about 2 lbs total), trimmed of excess fat and tied
1/4 cup Extra-virgin olive oil
1 1/2 tsp salt
1/2 tsp Fresh rosemary; minced
1 lb Mushrooms; sliced 1/4-inch thick
1 lb Fresh spinach; stemmed and rinsed
1/2 cup Dry red wine
3 Tbs Unsalted butter

Preheat the broiler. Rub the chops all over with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the rosemary. Set the chops aside.

In a large heavy skillet, heat 1 tablespoon of the olive oil over high heat. Add the mushrooms, 1/2 teaspoon salt and the remaining 1/4 teaspoon rosemary. Cook, stirring occasionally, until they are golden brown, about 5 minutes. Remove the skillet from the heat and set aside.

Broil the lamb chops about 5 inches from the heat for 3 to 4 minutes on each side, or until golden brown on the outside and rosy pink in the center. Remove the string from each chop. Reheat the mushrooms briefly over moderate heat and arrange neatly down the center of a warmed serving platter. Put the chops on top of the mushrooms.

In the large nonreactive skillet, heat the remaining 1 tablespoon olive oil over moderately high heat. Add the spinach and the remaining 1/2 teaspoon salt. Cook, stirring frequently, until wilted and tender but still bright green, about 4 minutes. Spoon the spinach around the chops. Cover to keep warm.

Add the wine to the pan and cook over high heat until it is reduced to 1/4 cup, about 4 minutes. Reduce the heat to low and whisk in the butter. Pour over the chops and serve.

1 pound boneless Lamb roast
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon olive oil

Stir together all of the dry ingredients and rub into lamb. Let stand 15 minutes. Heat oil to medium-hot in a heavy skillet and brown the lamb on all sides. Transfer the lamb to a shallow roasting pan or rack and roast in 350 degrees F oven 35 to 40 minutes or until meat thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. When lamb has reached desired doneness, remove from oven and let rest for about 10 minutes. Slice lamb and serve with fresh steamed vegetables and roasted potatoes or rice.