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Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
brain healthy

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
helps prevent tumors and cancer

Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Recipe

Herb-Crusted Grilled Lamb with Apricot Relish

serves
prep time: 10
cook time: 114

ingredients

lamb
1/4 cup coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh rosemary
4 1/2 teaspoons kosher salt
1 tablespoon black pepper
1 tablespoon minced garlic
3 tablespoons olive oil
2 (1 pound) lamb leg top roasts
apricot relish
3/4 pound fresh apricots (about 6), cut into 0.25 inch pieces
1 bottled roasted red pepper, rinsed, patted dry, and cut into 0.25 inch pieces (1/3 cup)
3 tablespoons minced shallot
3 tablespoons coarsely chopped fresh mint
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
1 teaspoon packed brown sugar
3/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon salt
Special equipment: a large chimney starter (if using charcoal), a 17- by 12.5- by 3.5 inch disposable aluminum roasting pan (if using charcoal), an instant-read thermometer

directions

Prepare lamb:

Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.

Make relish:

Stir together all relish ingredients and season with pepper.

To cook lamb using a charcoal grill:

Open vents on bottom of grill. Light charcoal (90 briquettes) in chimney starter. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about 3 times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 9 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135 degrees for medium-rare, 14 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.

To cook lamb using a gas grill:

Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 9 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135 degrees for medium-rare, 18 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.

Serve lamb:

Thinly slice lamb across the grain and serve with relish.

Cooks' note:

If you aren't able to grill outdoors, lamb can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then roasted in a shallow baking pan in middle of a preheated 450 degrees oven until thermometer registers 135 degrees, 18 minutes.