Ingredients

For the za’atar:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon dried thyme
• 1 tablespoon white sesame seeds
• 1 tablespoon sumac
• 1/2 teaspoon chili powder
• 1/4 teaspoon fine sea salt

For the lamb:

• 4-pound boneless or butterflied leg of lamb
• 4 tablespoons za’atar
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup extra virgin olive oil
• Juice of 1/2 lemon

Directions

Step 1

Heat a small frying pan and, when hot, dry toast the cumin and coriander seeds until fragrant, about 2 minutes. Transfer to a nut or coffee bean grinder along with the thyme and pulverize, then place in a small bowl. Next, dry toast the sesame seeds for just 1 minute, then add to the bowl along with the sumac, chili powder, and salt and whisk to blend.

Step 2

Place the lamb on an oiled rimmed sheet pan (if you bought a rolled boneless leg of lamb held together by mesh, unwrap it and flatten it). Make a few deep slashes in the thickest parts of the lamb and rub with the za’atar, getting into all the crevices. Let sit on the counter for 1 hour.2 tablespoons olive oil into a small food processor and blitz to a rough paste; set aside.

Step 3

Preheat the oven to 350°F. In a small bowl, whisk together the garlic, parsley, olive oil, and lemon juice and pour over the lamb. Roast the lamb
for about 35 minutes or until an instant-read thermometer reaches an internal temperature of 130°F for medium rare (it will continue cooking once out of the oven).

Step 4

Place the sheet pan on a heat-safe pad and let the lamb rest for 15 minutes before slicing. Drizzle with pan juices and more olive oil.

Ingredients

For the sauce:

• 1/3 cup soy sauce or tamari
• 1/4 cup seasoned rice vinegar
• Zest and juice of one lime
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 1 tablespoon chopped fresh cilantro leaves
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 2 teaspoons cornstarch

For the chicken and vegetables:

• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• Extra virgin olive oil for the sheet pan
• 3 cups bite-size broccoli florets
• 2 bell peppers, seeded, cut into strips
• 1 small eggplant, trimmed and cut into cubes or rounds, depending on size
• 1 small red onion, trimmed and thinly sliced
• 1/4 pound mushrooms, trimmed and quartered

Directions

Step 1

Make the sauce: In a medium bowl, whisk together all the sauce ingredients except the cornstarch. Set aside half of the sauce. Marinate the chicken, covered and refrigerated, in the remaining half of the sauce for at least 30 minutes and up to 8 hours.

Step 2

Brush a rimmed sheet pan with olive oil. Heat the oven to 400°F. Mix the cornstarch with 2 tablespoons of water, then stir into the remaining sauce. In a large bowl, toss the vegetables with the sauce until well coated.

Step 3

Arrange the vegetables in a single layer on the prepared pan and cook for 10 minutes. Use a spatula to push the vegetables to one side, then add the chicken. Cook for an additional 7 to 10 minutes, or until the chicken is cooked through and the vegetables are browned in spots and are tender-crisp. Transfer to a serving bowl or plates.