1. Combine ingredients well and reserve into three parts. Here's the twist: Leave one part as it is, grind one part to powder in a spice mill, and mash the last part in a mortar and pestle.

   This may seem picky, but there IS a reason behind this. Basically, different flavors come out in spice mixtures such as this depending upon how finely you grind them. For example, take one teaspoon of rosemary and smell it. Smells like rosemary, right? Now grind it into dust and smell it. Now it doesn't smell like rosemary, it smells like ROSEMARY! Get the idea? So with the same spice mixture, you will get three different "layers" of tase with the three different texture of grinds.

   Also, especially with lamb, you really want to have a good herby crust on the outside that has bits of thyme and rosemary sticking to it so that you can tell that it has real herbs on it rather than the aftermath of a good sneeze.

1. Cut the bone out of the leg (or have a butcher do it for you).
2. Trim off the thickest fat, leaving a thin coating.
3. Cut several slits in the flesh and insert slivers of garlic.
4. Rub liberally with lamb rub.
5. Grill over indirect heat until the meat reaches 160 degrees. 

1. Process the shashlik paste in a blender or food processor.  (Can be processed by hand, but this is a bit tedious).  The result will be a highly aromatic puree with a lamentable brown color.
   
2. Marinate lamb or whatever critter you are using at least four hours, but overnight will provide the best results (especially if your meat isn't terribly tender). Make sure your kababs are not too large- 1/2" square is optimum.  Beef is good, but lamb is far better.
3. Skewer kababs- metal  is fine, but lemon-soaked bamboo is even better.
4. Grill over HOT coals, roughly five minutes per side, until kababs are nicely charred.
5. Serve with pitas and a tossed salad, and tzaziki (cucumber yogurt sauce).

Note: Shashlik is a rather generic term, and many variations exist. A Russian version calls for marinating them in spiced vinegar, for example.  This is just one version, which I happen to favor.

1. Cut lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and the rest of the ingredients and marinate overnight in a zip lock bag. Aggitate periodically.
2. Prepare barbecue (medium-high heat). Divide lamb cubes among skewers. Sprinkle with salt and pepper. Drizzle with any remaining marinade. Grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare.
3. Serve hot with pitas and Tzatziki (yogurt-cucumber sauce).

1. Dredge meat through flour seasoned with salt and pepper. Heat oil in base of large Dutch oven placed over medium-high flame, and brown lamb. Add garlic and onion to pan, and cook 2 minutes, stirring often.
2. Add stout, stock, tomato paste and herbs. Turn heat to low, cover and simmer 2 hours, stirring occasionally.
3. Add potatoes, pepper and carrots and cook, covered, an additional 30 minutes. Taste and adjust seasonings.

Serve in bowls or, if desired, in a ramequin topped with dough as a pot pie (see my Easy Pot Pie Recipe).