my version -- boneless and marinated overnight with various herbs, spices, and yogurt; slowly roasted for 3 hours; served with onion, radish, parsley salad (seasoned with sumac) and mint sauce...
lamb accompanied with grilled carrots, roasted fingerling potatoes (seasoned with horseradish, dijon, garlic, and rosemary), and spinach strawberry salad (dressed with homemade pomegranate vinaigrette).
"Sumac is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America." -- Wikipedia
here roasted lamb served with sautéed asian string beans with garlic and chillie, turmeric infused fried egg plants, roasted rosemary potato, pickled beets, and garlic nan.
here roasted lamb served with roasted potatoes, yam; chilled carrots and beets (herb roasted first) over Greek yogurt seasoned with agave/Zaatar; and turkish bread.