Follow the instructions for each menu item. The Recipes follow just after this one.

1. Preheat your oven to 450° F.
2. While the oven is heating up, unwrap your rack of lamb and cut it into two double chops and four single chops (depending on how you like them you can do four doubles or eight singles). This works out perfectly for me and The Picky Eater. She likes her chops medium-well to well done and I prefer mine medium-rare to medium. The differences in size mean that we each get them the way we like them without much fussing on cooking times.
3. Lightly coat each chop with two table spoons of the canola oil and sprinkle the salt, pepper, and granulated garlic over both sides of the chops.
4. Heat the remaining oil in a large cast iron skillet.
5. Once the skillet is hot (we're talking very hot, the oil should be slightly smoking), sear each chop for 3-4 minutes on each side. When you flip the chops over place the sprigs of rosemary over the chops and drop the butter in. Once the butter has melted, carefully spoon the oil and butter mixture over the rosemary and the chops. This will help them cook more evenly and releases the oils in the rosemary. Trust me, your guest(s) will thank you for it.
6. Once both sides are seared, slide the skillet into the oven and roast the chops for 4-5 minutes.
7. At this point, remove them from the oven (no they're not done quite yet), remove the rosemary sprigs, and brush them with the fig jam.
8. Slide them in for another 5-6 minutes. This will allow the jam to caramelize and the lamb to finish cooking.
9. Once you've roasted the chops, remove them from the skillet and lightly cover them with tinfoil and let them rest for 10-15 minutes before serving.

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1. Remove the peal from the apple and the celery root (the portion you're going to use that is ).
2. Cut the apple and celery root into small sticks, no more than 1/4 of an inch. You want them to be as thin as possible, so take your time. Once done add them to a medium sized mixing bowl.
3. Cut the onion in half and, using a mandolin, slice the half of an onion using the thinnest setting you have. Be VERY CAREFUL when using a mandolin. I have never done it, but I cannot imagine how painful slicing into your hand would be. Once you are finished, add the onions to the bowl.
4. Give the parsley and mint a fairly fine chop. You don't want large chunks of either, but you don't have to go crazy here. Once done, add them to the bowl.
5. Chop the chives and add them to the bowl.
6. Now add the olive oil and mix everything together.
7. Grate the cheese.
8. If you are going to serve the slaw later, place it in the fridge and complete the next few steps just before serving. I recommend refrigerating it for 30 minutes or more. It's really a great, refreshing, salad if it's really cold.
9. Add the pomegranate seeds, lemon juice, and cheese and mix everything together and that's it!

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1. Preheat your oven to 450° F.
2. Scrub and wash the carrots. Remove the end where the carrot top was and split the carrots down the middle.
3. Coat the carrots in olive oil and sprinkle the granulated garlic, cayenne, black pepper, and salt. Make sure to coat everything thoroughly.
4. Slide the carrots into the oven and roast the carrots for 15-20 minutes.
5. Remove the carrots from the oven and drizzle the honey over the carrots and return them to the oven. Continue roasting them for 5-10 more minutes.
6. Once they are soft and tender, remove them from the oven and serve.

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1. In a medium-sized saucepan, bring the water to boil.
2. While the water is coming to boil, chop the mint and parsley.
3. Once the water has come to boil, add the dry couscous, and let cook for however long the package instructs. It's usually about 8-10 minutes.
4. While the couscous is cooking, chop the mint and parsley and set it aside.
5. Once the couscous has finished cooking mix in the parsley, mint, salt, pepper, and sumac.
6. That's it! You're all done. Serve it with lamb, chicken, steak, or pretty much anything you like. It also goes really well with chard cauliflower steaks too.

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