Za'atar-Crusted Lamb Shoulder with Herb-Scented Ancient Grain Medley

Preheat oven to 375 deg F (190 deg C).

Rub the lamb shoulder generously with the Za'atar spice blend and a touch of the olive oil. Sear in a heavy-bottomed pan over high heat until a deep, mahogany crust forms, about 3 minutes per side.

Transfer to the oven and roast for 12-15 minutes until medium-rare. Let the lamb rest for 10 minutes, covered loosely, to ensure the juices redistribute.

While the lamb roasts, prepare the grain blend according to package instructions. In a separate skillet, sauté the minced garlic in the remaining olive oil until aromatic and golden, then fold in the Tuscan kale and cherry tomato passata. Cook until the kale is just wilted and vibrant.

Stir the sautéed greens into the cooked grain medley, fluffing with a fork to combine.

To serve, slice the lamb into thin, tender strips. Mound the herb-scented grain medley in the center of a shallow bowl, top with the lamb, and garnish with fresh parsley and a final drizzle of high-quality olive oil.