Directions:
Rub for Lamb:
1. Season lamb with black pepper and salt.
2. In a searing pan, sear lamb.
3. Place rub and pack into lamb.
4. Place in a lined pan and into a 375F oven for 10 – 15 minutes.
5. Serve with Tabouleh and curried vegetables.

Rhubarb, Sorrel, and Asparagus Tabouleh:
1. Hold each asparagus spear at both ends and bend until it snaps in two, the bottom ends are more fibrous and can be used for vegetable stock or puréed for cream soups. The tip sides, with their tender skin can be used entirely without peeling.
2. Blanch the asparagus in salted boiling water for 1.5 minutes then plunge in an ice bath to chill and stop the cooking process.
3. Place them on a clean cloth and pat them dry.
4. Cut the asparagus on an angle at one half-inch width and keep aside.
5. Place the bulgur in a 2-cup bowl and cover with the warm water.
6. Wrap with plastic and rest for 10 minutes or so until the water is absorbed.
7. In a larger bowl, mix all the ingredients together and season to taste. 

Curry Paste:
1. Crush the cardamom seeds, coriander seeds and fenugreek in a mortar.
2. In a medium-size pan, heat the peanut oil over medium heat, until quite hot.
3. Add all of the dry ingredients to the oil and roast them off in the pan.
4. Cook until they are a nice deep golden colour.
5. Add the chopped ingredients at this point. Cook for about 5 minutes.
6. Remove the pan from the heat. Add the finely chopped lime zest finely and add the lime juice at the very end.
7. Use the curry paste in curried meats, curried yams, curried lentils.
8. To turn the paste into a sauce – add coconut milk.