Instructions: In a blender, puree garlic, rosemary, thyme and olive oil. Coat lamb with oil mixture and let stand overnight in the refrigerator. Season with salt and black pepper.

Roast at 450 degrees until medium rare or desired doneness.

Tomato Compote: In a saucepan, sweat carrots, onions, celery and garlic.

Add tomatoes, olives, and anchovies. Cook down until most of the juice from tomatoes is gone.

Season with salt and pepper.

Garnish with sauteed spinach and thin strips of fried shoestring potatoes.

Yield: 4 servings

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