For the Lamb:

In a shallow baking dish, combine salt and spices. Add American lamb and mix until lamb is generously coated. Cover and let refrigerate overnight.

For the Harissa-Miso Sauce:

In a mixing bowl, whisk together labneh, mustard, harissa, ginger, miso, cumin, olive oil, garlic, lemon juice, and salt. Transfer 1/2 cup of the mixture to a nonreactive container and stir in honey. Cover and refrigerate.

For the Mechouia:

Prepare and heat a grill to medium-high heat. Once hot, add eggplants, 4 tomatoes, chiles, and bell peppers. Grill until evenly charred on all sides. Remove from heat and dice bell peppers and tomatoes, mince chiles, and slit the skin of the eggplants to remove flesh and chop. Set aside, reserving all vegetable juices.

In a sauté pan over medium flame, heat olive oil. Add sweet potato and cook 5 minutes, or until sweet potatoes begin to soften. Add shallot, ginger, and garlic. Cook 3 minutes, then reduce heat and add spices and salt. Once fragrant, stir lemon juice, vinegar, harissa, miso, grilled vegetables and reserved vegetable juices. Cook 4 minutes. Taste and adjust seasoning with salt, olive oil, and vinegar. Reduce heat and keep warm.

For the Coconut Yogurt:

Heat oven to 400°F. In a mixing bowl, combine coconut, coconut milk, salt, lemon juice, olive oil, honey, garlic, and fish sauce. Let sit 10 minutes at room temperature. Whisk in labneh. Taste and adjust seasoning. Cover and refrigerate.

To Assemble and Serve:

Heat oven to 400°F. Place lamb on a clean work surface and pat dry. In a pan over medium-high flame, heat canola oil. Add lamb and sear on all sides. Remove from heat and coat lamb in desired amount harissa-miso sauce. Transfer to a wire rack set over a sheet tray. Roast 15 minutes.

Increase oven heat to 450°F. Roast for an additional 3 minutes, or until internal temperature of the lamb reaches 130°F. Spoon additional harissa-miso sauce over lamb. Let rest for 15 minutes. Once cooled, slice lamb into individual racks and arrange on a serving platter.

Season with salt and top with cilantro. Serve with coconut yogurt and mechouia.

1. Season the Lamb: 

In a small bowl (or mortar & pestle), mix together the za’atar seasoning, minced garlic, olive oil, salt, and black pepper to create a paste. Rub the za’atar paste all over the rack of American Lamb, making sure to coat them evenly. 

2. Cook the Lamb: 

Preheat your oven to 400°F (200°C). 

Add olive oil to a large oven-safe skillet over high heat. Once hot, add the rack of lamb, fat side down, and sear for 2-3 minutes until browned. Flip the rack and sear for another 2 minutes. 

Transfer the skillet to the preheated oven and roast the lamb for about 18 minutes, or until it registers 135-140ºF** internal temperature for medium-rare doneness. Allow to rest for 20 minutes before carving. 

3. Make the Rhubarb Chutney 

In a saucepan, combine the chopped rhubarb, red onion, brown sugar, apple cider vinegar, ginger, cinnamon, nutmeg, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring occasionally, until the rhubarb breaks down and the chutney thickens, about 15-20 minutes. Remove from heat and let it cool. 

4. Slice and Serve: 

Slice the rested rack of lamb into chops and serve them with the rhubarb chutney and fresh parsley.

1. Prepare the Cacio e Pepe rub: 

Add the garlic, pecorino, salt, pepper, olive oil, and parsley to the bowl of a food processor or use a mortar and pestle. Pulse until finely chopped and everything is well combined. Rub and press this mixture all over the American lamb rack and place on a roasting pan or sheet pan for 1 hour. 

2. Roast the lamb: 

Preheat your oven to 450*F. Roast the American lamb in the upper third of the oven for 15 minutes before carefully flipping the rack over and roasting for an additional 10 minutes more, for medium rare. Remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

3. Make the salad: 

Remove any tough roots and core from the fennel bulb and thinly slice with a knife or mandolin. Add this to a medium bowl and toss with the parsley, lemon zest and juice, olive oil, salt and pepper. 

4. Cut and serve: 

Stand the rack upright on a cutting board and let rest for 10 minutes before cutting. Serve with the Lemony Fennel & Parsley Salad.

In a medium bowl, add oregano, rosemary, salt and pepper.  In a small bowl, whisk together 1/2 cup lemon juice and 1/4 cup oil.  Using a sharp knife, score the inside of the roast on a diagonal in 1-inch intervals.  Turn roast over; score fat cap.  Rub herb mixture over both sides of lamp; pour lemon-oil over roast.  Tie roast with butcher’s twine; place in large baking dish, cover with plastic wrap, and refrigerate overnight. 

Whisk remaining 1/2 cup lemon juice and 1/4 cup oil together; set aside.  Place roast on a roasting rack lightly coated with nonstick spray.  Roast at 325ºF until temperature reaches 130ºF, about 2-1/2 to 3 hours; baste every 30 minutes with lemon juice-oil mixture.  Remove from oven; tent loosely with aluminum foil.  Let rest for at least 20 minutes before slicing into 1/4-inch-thick pieces.  (Roast can also be cooled completely before slicing.) 

Prepare Tomato Jam and Shawarma Sauce while lamb roasts. 

For Tomato Jam:  In a large heavy-bottomed pot, heat oil over medium-high heat.  Add onions; cook until translucent, stirring often, about 3 minutes.  Add tomatoes, sugar, salt and cayenne; bring to a simmer, then reduce heat to medium-low.  Cook until mixture is thick and tomatoes are concentrated into a jam texture, 45 minutes to 1 hour, stirring often.  Remove from heat; set aside to cool to room temperature.  Transfer jam to an airtight container; refrigerate until serving.  (Can be refrigerated for up to 5 days.) 

For Shawarma Sauce:  In a large bowl, add yogurt, mayonnaise, lemon juice, garlic, oregano and salt; stir to combine.  Cover with plastic wrap; refrigerate until serving.  (Can be refrigerated for up to 5 days.) 

For Shawarma Seasoning:  In a large skillet, add cumin, coriander and fennel; toast over medium-high heat, stirring often, until the seeds start to crackle, are fragrant, and wisps of smoke rise from the pan, about 3 minutes.  Transfer spices to a large plate; cool.  In a spice grinder or coffee mill, grind spices into a fine powder.  Turn the mixture out into a medium bowl; stir in paprika, turmeric, curry, cayenne, allspice and salt.  

In a large bowl, add sliced lamb; toss with 6 tablespoons spice mixture to evenly coat.  (Store remaining spice blend in an airtight container in a cool, dry, dark place for up to 6 months.) 

In a large skillet, heat 2 tablespoons of oil over medium-high heat.  Add one-third of the seasoned lamb; cook until lamb is warmed through.  Transfer lamb to a large platter.  Repeat twice with remaining oil and lamb. 

Adjust oven racks to the upper-middle and lower-middle positions.  Place the pita bread on 2 rimmed baking sheets; place in oven and warm at 300ºF.  Remove from oven; spread Tomato Jam inside each pita, or if pita is very thin spread Tomato Jam on top.  Divide the lamb between the pitas; top with shredded letters and a few tablespoons of Shawarma Sauce.  Serve hot.

In a spice grinder or coffee mill, process fennel seeds until fine.  In a small bowl, add ground fennel, salt and pepper.  Add 2 tablespoons of oil; stir to combine.  Evenly rub lamb with fennel-oil mixture; roll lamb, tie and set aside. 

In a large heavy-bottomed oven-safe pot or Dutch oven, heat 1 tablespoon oil over medium-high heat.  Add roast; cook until browned on all sides, 10 to 15 minutes.  Transfer roast to a large plate.  Wipe out pot; add remaining 1 tablespoon of oil and heat over medium-high heat.  Add shallots, garlic, apples, carrots and celery; cook, stirring occasionally, until apples soften and mixture begins to brown, 8 to 10 minutes.  Return lamb to pot; add wine, broth, rosemary and bay leaves.  Increase heat to high; bring liquid to a boil.  Cover the pot and transfer to the oven.  Braise at 350ºF until a fork easily slides into the center and meat pulls apart with a fork, 3 to 3-1/2 hours, turning roast every 45 minutes.  

Remove pot from oven; transfer lamb to a large platter, cover and set aside.  Strain broth in the pot through a fine-mesh sieve.  Discard vegetables and herbs.  Wipe out pot; pour strained broth back in.  Bring broth to a boil; reduce heat to medium and simmer until liquid is reduced to 1-1/2 cups, about 1 hour.  Pour sauce into a fat separator; set aside to settle. 

Remove twine from roast and discard; pull the lamb.  Remove fat from sauce; pour sauce into serving dish and top with roast.  Drizzle some sauce over the lamb, serving the rest on the side.

Chef suggestion:  Serve with parsley gnocchi and a poached egg.