Grilled Yogurt-Marinated Leg of Lamb

Well worth the effort! This was the best lamb ever! Available right now at good prices as it is the end of the season, look for legs from 4 to 8 pounds. It needs to be butterflied so it cooks evenly on the grill. We served it with Salt and Vinegar Potatoes and Glazed Beets for a complete dinner.

Grilled Yogurt-Marinated Leg of Lamb
2 cups  whole-milk yogurt -- divided
1 teaspoon  Tabil Spice Blend -- plus 3 1/2 tablespoons (SEE BELOW)
5 large  garlic cloves -- minced, divided
1 teaspoon  kosher salt plus more for seasoning
1 teaspoon  freshly ground black pepper plus more for seasoning
1/4 cup  extra-virgin olive oil
2 Tablespoons  fresh lemon juice
1 4 pound  butterflied leg of lamb -- opened like a book (4 to 5)
4 lemons -- halved

Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove
in a small bowl. Season to taste with salt and pepper. Cover and chill.
Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice
Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and
lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill
overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill
until meat is cooked to desired doneness, 10-15 minutes per side for
medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side
down, until charred, about 5 minutes. Thinly slice lamb against the grain
and arrange on a platter; garnish with lemons. Serve with reserved yogurt
sauce.

TABIL Spice Blend
3 Tablespoons  coriander seeds
1 1/2 Tablespoons  cumin seeds
1 Tablespoon  caraway seeds
1/2 Tablespoon  crushed red pepper flakes

Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red
pepper flakes in a spice mill. DO AHEAD: Can be made 1 month ahead. Store
airtight at room temperature.

Chipotle Chicken Tortilla Soup

Super easy, super quick! I love this soup on a cold evening. Just remember, the longer it cooks the stronger the spice (those chipotles!)

4 corn tortillas -- (6-inch) halved and sliced crosswise into 1/2-inch strips
  1 Tablespoon  vegetable oil
  1  red bell pepper -- stemmed, seeded, and chopped
  4  cups  low-sodium chicken broth
  1  rotisserie chicken -- (2 1/2-pound) skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  1  jar  picante sauce -- (8-ounce)
  1  Tablespoon  minced canned chipotle chile in adobo sauce
  2  Tablespoons  Cilantro Leaves, Whole -- chopped
  1  Tablespoon  lime juice
    Salt and pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
Place tortilla strips on rimmed baking sheet and bake until crisp, 6 to 8 minutes.

2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes.

3. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes.

4. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.