Grilled Yogurt-Marinated Leg of Lamb Recipe Ingredients2 cups whole-milk yogurt, divided1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend (click for recipe)5 large garlic cloves, minced, divided1 teaspoon kosher salt plus more for seasoning1 teaspoon freshly ground black pepper plus more for seasoning1/4 cup extra-virgin olive oil2 tablespoons fresh lemon juice1 4-5 pound butterflied leg of lamb, opened like a bookRecipe PreparationMix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl.

We wash and portion the chicken or the chicken breast, we slice it thinly and we beat it as for the slices. We clean and wash the onion, slice it, add thyme, salt, pepper and pieces of meat. Mix the composition very well, cover it and leave it to cool for at least 30 minutes (recommended even in the evening until the next day).

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- chop the eggplant with a wooden chopper or in a blender - make a mayonnaise from boiled and raw yolk rubbed with a little salt, mustard, lemon juice, and pour the oil a little while rubbing the mayonnaise until it is all incorporated - mix eggplant with mayonnaise well and add finely chopped onion and mix well for 15-20 minutes to penetrate the flavors and serve with gusto.

Preheat oven to 475 degrees F. Thinly slice the garlic, and set aside. Thinly slice the baby red radish. Quarter half the onion, and dice the other onion half of the onion. Peel the ginger and slice it.Peel and cut the butternut squash into 1 inch segments. Wash and remove the outer leaves of Brussels sprouts, and then halve them.

We crush the biscuits (I ground them on the robot); over them we add the melted butter and the sugar. Carefully mix the biscuits with the butter, until we get some crumbs. Grease a detachable form of baking with butter and line its bottom with the mixture of biscuits; press with a glass, climbing from the composition on the edges of the baking tin (at a height of 3-4 cm).