Ingredients:

Potato Tots (processed or housemade)

• 4 pounds boneless leg of lamb
• 1-¼ tablespoons cumin
• 1-¼ tablespoons coriander
• 1-¼ tablespoons garlic powder
• ¾ tablespoon paprika
• 1-¼ teaspoons turmeric powder
• ¾ teaspoon ground cloves
• ¾ teaspoon black pepper
• ¾ teaspoon cinnamon
• salt, to taste

Cucumber Tomato Salad Ingredients

• 1 cucumber, chopped
• 1 tomato, chopped
• ⅓ cup parsley, chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice

• 1 cup coriander
• 1 cup parsley, roughly chopped
• 3 jalapeños, seeded and roughly chopped
• ½ teaspoon cumin
• ¼ teaspoon ground cardamom
• ½ ½ teaspoon sugar
• 2 garlic cloves, crushed
• 3 tablespoons olive oil

• feta cheese
• tahini
• parsley

Directions:

1. For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.
2. For the cucumber tomato salad: combine all ingredients.
3. For the zhoug: combine all ingredients.
4. For the tots: Once toppings are prepared, fry or bake the potato tots. To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.