Mediterranean Lamb

• 2 lb Garden of Eden lamb kabobs - meat department

• 1 lb Kentucky tomatoes - produce

• 1 cup organic grape juice - aisle 4

• 1 cup red wine

• 1 head Blue Moon garlic - produce

• 1 tsp each peppercorns and cinnamon - bulk herbs and spices

• 2 tsp each coriander, cumin, ginger - bulk herbs and spices

• 2 tsp Celtic Sea Salt - bulk aisle 5

• 4 cloves - bulk herbs and spices

• 2 bay leaves - bulk herbs and spices

Salt and pepper lamb, sear in a heavy pan till good and golden. Take remaining ingredients and puree in blender (except the bay leaves). Pour sauce over lamb, add bay leaves and bake covered at 350' for 1 1/2 hours. If you prefer, it could also be cooked on the stovetop in a Dutch oven, or even in a crockpot (adjust time accordingly, either from experience or from the book that came with the crockpot).

Variation: Add diced potatoes, carrots, peppers, or whatever other yummy local produce you have laying around!