For the Ameican Lamb: In a large skillet over medium heat, add garlic; sauté for about 3 minutes until fragrant. Add tomatoes; cook together for about 10 minutes, until softened and beginning to simmer. Remove from the pan; set aside. Add lamb to pan; sauté over medium heat, stirring occasionally, breaking lamb apart until browned. Drain any excess grease; stir in parsley, cumin, salt, lemon zest, pepper and red pepper flakes. Return tomatoes to the mixture; add in broccoli. Cook until the greens are wilted and bright green and the tomatoes are bursting; stir in raisins and pine nuts. Cook together for another 5 minutes; season to taste with extra salt. 

For the Socca: In a large bowl, mix together flour and water. Stir in 2 tablespoons oil, salt, garlic powder and pepper. Cover; let the flour absorb the water for at least 40 minutes (this can be done this the night before). 

Heat a 12-inch cast iron pan in a 450°F oven. Once hot, carefully remove the pan; swirl the remaining oil in the bottom of the pan. Gently pour batter into the pan; bake for 12 minutes. Switch oven to broil; broil for 3 to 4 minutes. The socca should be cooked through, and edges should be beginning to brown.

Serve Spiced American Lamb with freshly toasted Socca slices.