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Spice-rubbed Butterflied Leg of Lamb

1/2 large onion, cut into 2-inch pieces 2 tsp. ground coriander 
6 garlic cloves, peeled   2 tsp. hot pepper sauce
2 Tbl. fresh mint leaves 1 tsp. turmeric
2 Tbl. paprika 1/2 tsp. ground ginger
1 Tbl. salt 1/4 tsp. ground cinnamon
1 Tbl. fresh marjoram (or 1 tsp. dried) 1/2 cup olive oil
2 tsp. ground black pepper  1/3 cup fresh lemon juice
2 tsp. ground cumin  4-5 lb. boneless leg of lamb, butterflied and trimmed

Process the first 13 ingredients using an on/off rhythm in processor until a coarse paste forms. Add oil and lemon juice. Process until well blended. Place lamb in a large plastic bag. Pour spice mixture over lamb and seal. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally. Prepare barbecue (medium heat). Remove lamb from marinade. Grill to desired doneness  (125°F to 130°F in thickest part of lamb), about 15 minutes per side for medium-rare. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve. Serve with a hearty Cabernet, Bordeaux, a Rhone, or a juicy Petite Sirah or Shiraz.

Shoulder of Baby lamb

4 shoulders of baby lamb 3 cloves garlic
4 oz olive oil

fresh parsley
2 1/4 lb potatoes salt

Make a cut at the joints of the shoulders so they can be bent to fit on the plates. Season on both sides. Crush the garlic cloves with the parsley and sea salt, add the oil and brush the mixture over the meat. Peel the potatoes, wash and cut into rings 3/4 inch thick. Place in an oiled earthenware dish and place the lamb, skin side down, on top. Cook in the oven at 350 degrees F for 45-50 minutes, basting every 10 minutes with the cooking juices. When half cooked, turn the shoulders over so the skin side faces upwards. Ten minutes before the end, raise the temperature to 400 degrees F so the skin turns golden. Serve with the potatoes and a solid Spanish Tempranillo. Serves 4

Lamb Chops with Mint Almond Pesto

1 1/2 cups packed fresh mint leaves, from about 2 large bunches Extra-virgin olive oil
1/4 cup sliced almonds, toasted

2 Tbl. water

1 lemon, zested, plus juice of 1/2 lemon, about 2 Tbl. Freshly cracked black pepper
Kosher salt 12 lamb rib chops, frenched (about 2 lbs.)

Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in 1/4 cup olive oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper if needed.

Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with additional oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving. Serve the grilled chops with mint pesto drizzled over the top. Serves 4 lamb lovers. Serve with a hearty red such as an Argentine Malbec.

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