Lamb

Rub 1 tsp olive oil over both sides of 1 lamb sirloin roast. With a sharp paring knife, poke holes in the lamb, then stuff one thin slice of garlic and an end piece of fresh rosemary in each hole. Salt and pepper the roast, then sprinkle with ¼ tsp dried thyme and ½ tsp dried rosemary. Preheat oven to 400˚F. Leave lamb to come to room temperature while oven is heating. Place lamb into the oven and cook for 20 minutes. Serve with lamb sauce.

In a large deep-frying pan or Dutch oven, add 1 tbsp olive oil, 1 chopped onion, 3 cloves minced garlic, 1 tbsp cumin, 1 tsp paprika, 2 tsp turmeric, 1 tsp allspice, ¼ tsp cayenne pepper, and ½ tsp coriander and sauté until translucent and aromatic, about 1-2 minutes. Add 1 lb ground lamb, 1 tsp salt and ½ tsp pepper. Cook over medium heat until the lamb browns. Drain any extra oil as desired. Add 1 cup tomato sauce, 1 cup chicken broth, 1 cup apricots (or raisins), and 3 cinnamon sticks and cook for about 20 minutes or until the flavors have had a chance to mingle. Remove the cinnamon sticks. Serve over a bed of cooked couscous or rice with a slice of lemon.