From basic roasted leg of lamb to exotic dishes, your cooking options abound. Lamb shanks, a relatively inexpensive cut, cooks up heavenly in the crockpot. Many folks serve lamb with mint jelly, an old custom originally used to disguise the strong flavor of mutton. While I'm not shunning the typical "mint sauce," this recipe is just as savory.

• 20-24 new baby potatoes (or 4 large potatoes)
• 2 tbsp extra virgin olive oil
• 1 tsp Mrs. Dash Original Seasoning
• Cooking spray
• 3 racks of lamb (approx 15-20 ribs)
• 1 tbsp olive oil
• 2 tbsp prepared garlic (in a jar)
• 1 tbsp prepared ginger (in a jar)
• 1 1/2 tsp thyme leaves
• 1/3 cup apricot jam
• 1-2 Tbsp lime juice
• Heavy aluminum foil
• 20-24 stalks asparagus (1 lb or 450 g)
• 1 tbsp water
• 1 tsp Mrs. Dash Table Blend Seasoning

• Preheat oven to 425º F (220º C)
• Wash potatoes and place in a large bowl of cold water. Add oil to water.
• Remove potatoes using a slotted serving spoon and place in a large oven-safe pan.
• Potatoes will now be coated with a film of oil. Sprinkle spice over potatoes.
• Place in preheated oven.
• Meanwhile . . . Spray oven safe casserole with cooking spray. Place lamb in casserole and drizzle with olive oil. In a small bowl, combine garlic, ginger, thyme and jam. Spoon mixture evenly over top of lamb. Drizzle lamb with lime juice. Place lamb in preheated oven.
• Set timer for 25 minutes.
• When timer rings for lamb . . . remove the lamb and cover tightly with foil. Let stand for 5 minutes.
• Meanwhile . . . wash asparagus and snap off bottom ends. Place in a microwave-safe pot with lid.
• Add water and spice, then cover. Microwave at high for 5 minutes.
• When timer rings for asparagus, dinner is ready.