DIRECTIONS

1. Score the fatty side of the lamb by cutting 1/2-inch deep slits all over the lamb, using the tip of a paring knife.
2. In a bowl, mix the olive oil, lemon juice, lemon zest, thyme, salt, and pepper.
3. Then rub that marinade into the lamb, and work it into the slits, too.
4. Let it marinate for at least 24 hours in the fridge.
5. When ready, cook the meat by putting the fatty side down on a large, hot pan.
6. Mix the vegetables with a little olive oil, and season with salt and pepper to taste. Surround the meat with the potatoes, asparagus tips, fennel, and carrots. (If there isn't room in the pan, put the vegetables in a separate pan, and follow the steps below, as if they were being cooked with the meat.)
7. Cook everything for 5 minutes.
8. Turn the meat (and stir the vegetables, as needed), and cook for another 5 minutes.
9. Then put the pan in 450-degree oven, and cook on the middle rack for 15 minutes or longer until the meat is medium rare (and reaches a 145-degree internal temperature when measured with a meat thermometer). Cook longer, if desired. (For this step, if the vegetables are in a separate pan, and if they're not tender enough yet, put them in the oven, too, until they're as tender as you like.)
10. When done, put the meat on a carving board, and let it rest for 15 minutes.
11. Then slice the meat into thin slices, and place on warm plates with the vegetables. Top the meat with the mint and yogurt sauce (see recipe, below).

Chef's Note: To cook the lamb on your grill, put on medium heat, and grill on both sides for a total of about 20 to 25 minutes. Let it rest on a carving board for 15 minutes, then slice and serve with the mint and yogurt sauce.

Mint & Yogurt Sauce