The lamb is spiced with cumin, paprika, and cinnamon. It is slightly spicy and slightly sweet at the same time. They are traditionally wrapped in pastr but I thought wrapping them in phyllo dough makes them cute, quick and easy to make. They freeze beautifully so you can make a bunch of them ahead and have them at the ready. Once baked, they are crispy and crunchy and are sure to become as big a hit to you and your guests, just as they were to my son Peter who had them at almost every meal we had at the El Fenn in Marrakesh.

When thinking of summer grilling, a boneless leg of lamb is probably not usually what comes first to mind.  Lamb has somehow gotten a bad rap of having a very strong flavor and taste. This recipe I believe will change the minds of even the biggest lamb skeptics out there. The boneless leg of lamb is “ butterflied” which is a culinary term to cut a thick piece of meat into a thinner thickness. The lamb is marinated and then perfectly grilled. Smoky charred on the outside, juicy on the inside and, served with a simple fresh herb pistou sauce, this just may make it to the top of your outdoor grilling repertoire!

It is difficult to describe the delectable, tasty dining experience of a tender, perfectly roasted rack of lamb. Today’s lamb is not the gamey meat of the 1970’s, but clean and fresh. Don’t believe me? Ask my thirteen year old son, who ate five chops!  (OK, I can’t tell you the real number but it was more).  A rack of lamb with the toasted rub on the outside makes a beautiful presentation.  And the sauce? A twist on the traditional chimichurri sauce, accented with mint. Pleasantly pungent, bright, and delicious with any meat, I know that you will enjoy this preparation of rack of lamb!