Ingredients for Roasted Leg of Lamb:
1  8-lb. leg of lamb (pelvic bone removed and the lamb tied)
3 large garlic cloves, sliced
2 sprigs fresh rosemary, picked (the leaves do not need to be separated from each other only removed from the stem)
1/3 cup Dijon mustard
2 large garlic cloves, minced and mashed to a paste with the side of a knife
1 Tbls. finely chopped fresh rosemary leaves
1 Tbls. finely chopped fresh thyme leaves
1 Tbls. chopped flat leaf parsley
2 Tbls. olive oil
3 Tbls. coarsely ground fresh black pepper
3 Tbls. kosher salt
 
Preparation:
Begin by patting the lamb leg dry with paper towels. With paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a few leaves of rosemary into the freshly cut hole. Repeat this process randomly until all of the sliced garlic and rosemary have been used.

In a small bowl whisk together the mustard, garlic paste, chopped rosemary, chopped thyme and chopped parsley. Slowly add the 2 tablespoons of olive oil to the mustard and herb mixture. The concoction should resemble loose mustard.  Brush the lamb generously on all sides with half of the mixture.  Reserve the rest of the mustard mixture for later use. Cover the leg of lamb with plastic wrap and place into refrigerator to marinate overnight.

Remove the meat from the refrigerator and let sit at room temperature for approximately 1 hour before roasting. Before placing the leg in the oven, brush the leg with the remaining mustard and garlic paste. Season the leg of lamb aggressively with the 3 tablespoons of salt and 3 tablespoons of black pepper. Place the leg in a roasting pan in the center of a 450°F oven for approximately 20 minutes. The leg should now have a light brown color. Immediately turn the oven temperature down to 350°F and continue to roast the leg until an internal thermometer reads 135°F. This should take approximately 1 hour and 15 minutes.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for at least 30 minutes.

Ingredients for Grilled Asparagus:
2 lbs. jumbo asparagus (they should be as large as a nickel in circumference), woody ends removed, and peeled beginning 2.5 inches from the top to the end of the stalk.
1 Tbls. finely minced garlic
2 tsp. kosher salt
Coarsely ground fresh black pepper to taste
Extra-virgin olive oil
2 Tbls. meyer lemon oil

Preparation:
Light the grill far enough in advance so that the coals are a glowing red and the grill is at a medium high temperature approximately 10 minutes prior to serving (with 10 minutes left for the leg to rest).

Toss the asparagus with the minced garlic, the salt and the pepper and olive oil in a flat baking dish. Adjust the grill grates to approximately 4 inches above the evenly distributed coals. Oil the grates and immediately place the asparagus on the grill.Try to only move the asparagus once to get a good char. Grill the asparagus until just tender and a smoky char has developed. This should take only about 5 minutes. Drizzle the meyer lemon oil over the cooked asparagus and serve immediately.

Ingredients for Potato Pave:
1 cup heavy cream
1 tsp. kosher salt
½ tsp. finley ground  fresh black pepper
3 lbs. russet potatoes
1 Tbls. softened butter (to grease the pan and parchment paper)
4 Tbls. whole butter  cut into 1/2-inch cubes
2 tsp. fresh thyme leaves
1 Tbls. kosher salt to season while building
½ Tbls. finely ground fresh black pepper to season while building

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Preparation:
Preheat the oven to 350°F. Pour cream into a large bowl; season with 1 tsp salt and 1/2 tsp pepper. Peel potatoes and slice them lengthwise into very thin and even slices on a mandoline. You will need to toss the potato slices in the cream immediately to prevent the potatoes from “rusting”. Follow this procedure for each of the potatoes.

When all of the potatoes have been sliced and the slices are submerged in the heavy cream, prepare the baking pan. Brush a common bread loaf pan with just enough of the softened butter to help the parchment paper adhere to the pan.  Line the pan with the parchment paper leaving a 5-inch overhang on all four sides. The “small” sides should be done first with 1 large long piece; followed by the "long" sides, again with 1 long piece. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.

Lay the potato slices in a single layer in the bottom of the pan. Repeat this process to form a second layer. Dot every other layer with a few cubes of butter and season with salt, finely ground black pepper and the fresh thyme leaves. After all of the potatoes have been used, fold the sides of parchment paper over potatoes and cover pan tightly with aluminum foil.

Place the potatoes in the center of a 350°F oven and bake until potatoes completely tender. This should take approximately 1 hour and 50 minutes. To test for doneness, simply take a paring knife or metal skewer and pierce the potatoes. If there is resistance, continue baking, in 10 minute intervals. If the skewer or knife is met with no resistance, the potatoes are fully cooked.

After the potatoes are fully cooked remove the pan from oven and let cool for 15 minutes on a baking rack. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil and then a double wrap of plastic. Place the piece of cardboard on top of potatoes and weigh down to press the potatoes. You should see a SMALL amount of cream seep from the edges but you should not feel as you have “wrung” them out of all of their moisture.The idea is to press them to be firm after they have cooled completely, yet still be moist after they have been reheated. Let potatoes cool to room temperature. Remove weights and tightly wrap pan with the cardboard still in place. Refrigerate potatoes at least 6 hours or up to 2 days.

To serve, run a butter knife between the parchment paper and pan to break the “air lock”. Invert pan onto a cutting board allow the pave to release itself. Trim sides of pave and cut into 12 equal pieces. Let stand at room temperature for 30 minutes.

Heat a large skillet over medium-high heat; add enough oil to coat. When oil is hot, add potatoes, cut-side-down, until the potatoes turn golden brown. Turn the pave in the pan so that the other cut side is now in the oil. Place the pan in a 375°F oven for approximately 7 minutes or until the pave his hot. Transfer to a platter and serve immediately.

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