Carrots with Cumin

1 tsp Ground Coriander seeds
2 tsp VE CUMIN seeds
1 tsp Fennel seeds
3 Tbsp olive oil
1 1/2 lbs. Carrots cut into 1/3 “ slices
1 cup orange juice
1 Tbsp orange zest
1 Tbsp crushed garlic
VE Salt and Pepper, to taste

1. Crush together CUMIN, Coriander and fennel seeds.
2. Heat olive oil in a heavy skillet over medium high heat. Add crushed spices and remaining ingredients. Cover and let simmer for 5 minutes.
3. Remove cover and let simmer, over medium heat, until liquid thickens slightly. Season with Sea salt and pepper.

Yucatan Leg of Lamb

by Sharon Statham
1 whole leg of lamb (approx. 6.5 lbs)
2+ tsp VE Chipotle Chili Powder
1 1/2 Tbsp. VE Cumin Seeds
3 Tbsp Olive Oil
3 Tbsp VE Black Peppercorns
8 - 10 Prickly Pear Cactus Pads (optional)
2 Tbsp VE Lamb Seasoning
VE Sea Salt & VE Pepper to taste
1/2 tsp VE Sea Salt

1. Preheat Oven to 325 F.
2. Prepare lamb by removing excess fat and if possible remove hip bone then reform lamb and tie tightly with kitchen string.
3. In a small skillet, sauté the Cumin Seeds, Peppercorns and Lamb Seasoning over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke.
4. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on rack in your Roasting Pan and roast for 1 hour and 15 minutes until meat reaches an internal temp. of 120F.
5. Raise heat to 450 F to brown exterior for 5 - 10 min. The internal temp. should rise to 130F. 6. Remove from oven and let rest for 15 min. before carving.
7. While lamb is roasting wash the prickly pear cactus pads in cold water, remove thorns with a paring knife, brush with olive oil, sprinkle with VE Salt and Pepper. Grill over a low charcoal or under broiler for about 5 min. per side until tender.