Leg of Lamb

1 cup whole plain yogurt

1 tablespoon smoked sweet Spanish paprika

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 head garlic, peeled

¼ cup plus 1 tablespoon extra-virgin olive oil

½ cup fresh lemon juice

1/3 cup packed mint leaves

¼ cup kosher salt, plus more as needed

Freshly ground black pepper

1 8-to-10 pound leg of American lamb, boned and butterflied

½ loaf French bread, cut into ½ -inch thick slices.

1. In a food processor, combine the yogurt, paprika, cumin, coriander, garlic, olive oil, lemon juice, mint and ¼ cup kosher salt. Pulse until the mint and garlic are finely chopped.

2. Season the lamb on all sides with salt and black pepper. Lay the lamb fat-side down, roll into a tight cylinder and tie with cooking twine. Place in a container just large enough to hold it. Pour the marinade over the lamb and massage it into the meat. Dip both sides of the bread pieces into the marinade and place evenly over the meat. Cover and refrigerate overnight.

3. Preheat oven to 425 degrees. Transfer the lamb to a large roasting pan, discard the bread and reserve the excess marinade. Baste the lamb with the marinade. Cook in the oven until a meat thermometer reads 130 degrees, for medium rare, about 2 to 2 ½ hours depending on the thickness of the lamb. Baste with the marinade from time to time during the first hour of cooking. Remove from oven, tent with foil and let rest for 20 minutes before slicing. Serves 10 to 12.

Falafel

3 cups chickpeas

½ cup plus 1 tablespoon bulgur

3 medium yellow onions, roughly chopped

15 cloves garlic, peeled

3 tablespoons whole cumin seed

3 tablespoons whole coriander seed

1 tablespoon whole black peppercorns

1 tablespoon kosher salt, plus more to taste

3 tablespoons finely chopped mint

3 tablespoons finely chopped cilantro

3 tablespoons finely chopped parsley

3 tablespoons white sesame seeds

3 tablespoons baking soda

1 to 2 quarts canola oil.

1. Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches. Cover and soak overnight.

2. Drain well and grind through the small dye of a meat grinder into a large bowl. Grind the onions and garlic through the meat grinder into a bowl set under a fine-mesh strainer. Press on the onions to release the excess juice. Discard the juices, then add the onion mixture to the chickpea mixture.

3. In a small skillet over medium heat, toast the cumin and coriander until fragrant. Transfer to a spice grinder, add the peppercorns and grind into a powder. Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds. Stir to combine. Mix in the baking soda and let stand for 30 minutes. Season to taste with salt.

4. Heat a medium pot filled 2 inches with canola oil to 350 degrees. Using your hands, shape the chickpea mixture into 2-inch balls. Fry in batches for 3 minutes or until dark brown and cooked through. Serve with hummus, raita and pita bread. Makes 32 pieces, serves 8.

Pickled Daikon and Carrots

This is a refrigerator pickle, allow it to chill overnight before serving. Store for up to 4 weeks. Red globe radishes may be substituted for daikons in this recipe.

1/2 pound daikon or other white radish

1 carrot shredded

1 tablespoon canning salt

1 cup water

1/4 cup distilled white vinegar

1 tablespoon sugar

1 teaspoon red pepper flakes (optional)

1. Wash, peel and shred radishes if using daikon. Do not peel red globe radishes before shredding. Put vegetables in a bowl, sprinkle on the salt and mix well. Let stand for 30 minutes.
   
2. Drain off water and squeeze vegetables as dry as possible.
   
3. In a small bowl combine vinegar, sugar and pepper flakes.
   
4. Place in a clean quart-size jar and refrigerate overnight or 6-8 hours. Serves 6.