Instructions: Cover lamb with plastic wrap. Using a meat pounder, pound lamb to flatten slightly. Set aside.

Using a mortar and pestle or food processor, combine and coarsely grind 3 tablespoons olive oil, 2 cloves garlic, red pepper flakes, orange zest, fennel, cardamom, and ginger. Place lamb in a deep casserole or roasting pan. Add spice mixture, and turn to coat well. Cover, and refrigerate at least 2 hours, or up to 12 hours.

Remove lamb from refrigerator, and bring to room temperature. Heat broiler. Remove lamb from marinade, and place on a baking pan. Broil 3 to 4 inches from heat source, 5 minutes on each side.

In a saute pan, melt butter over medium-high heat. Add minced garlic, bread crumbs, and parsley. Cook until lightly browned. Season with salt and pepper. Remove from heat, and set aside.

To make the Olive Tapenade, in a saute pan over medium heat, add all ingredients and cook 3 to 4 minutes. Place mixture in food processor, and pulse until smooth. (Makes 1 3/4 cups)

Remove lamb from oven. Season with salt and pepper. Using a spatula, carefully spread an even layer of olive tapenade over lamb. Cover tapenade with feta cheese. Sprinkle with bread-crumb mixture and season with salt and pepper. Place lamb under broiler until browned, 8 to 10 minutes. Remove, and let rest 5 minutes before slicing.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add dandelion greens and saute until just wilted, about 30 seconds. Transfer to platter, and top with sliced lamb.

This recipe yields 8 to 10 servings.

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