Preheat oven to 300°F. Trim excess skin and cut lamb into double chops. Rub chops with BACA Spice Blend. Set aside on paper towels on a plate.

Cook orzo according to package directions subtracting 2 minutes from cook time. Simultaneously, boil salted water to fit 10 to 14 spears of asparagus (1.5 to 2 quarts). Once water boils, add the asparagus and remove from heat. Hold warm in water for 20 minutes while finishing the rest of dish. Once orzo is ready, drain the hot water and shock it with an ice bath. Set aside.

Combine all ingredients for the salsa EXCEPT the olive oil and the feta. Place bowl in refrigerator until serve time.

To sear lamb chops, use 2 tbsp of clarified butter or grapeseed oil on high to get a good crust on all sides. Move to oven-safe dish and place in the oven. Set timer for 10 minutes and turn the oven off. In a medium nonstick pan, heat chicken stock, olives, sundried tomatoes, and saffron. Once boiling add the orzo. Stir regularly until the liquid is absorbed. Add olive oil and toss until coated. Taste for salt.

When lamb is ready, pull it from the oven and place chops on cutting board. Place two dinner plates in the warm oven for 2 minutes. Lay asparagus onto each plate and scoop orzo over bottoms. Slice lamb and arrange on the plates. Take salsa from fridge and add the feta and oil. Toss gently.

If you wish, dress plates with a small drizzle of red wine reduction.

Slice eggplant in half lengthwise and score diagonally both ways. Salt and lay face down in a perforated pan or on paper towels on a plate. Rest them for 30-60 minutes. Preheat oven to 400°F

Oil eggplant and charbroil on grill. Once marked on the grill, give them a liberal shake of balsamic and a good dusting of the BACA Spice Blend. Place in the pre-heated oven for 30 minutes.

Cook orzo according to package directions subtracting 2 minutes from cook time. Simultaneously, boil salted water to fit 10 to 14 spears of asparagus (1.5 to 2 quarts). Once water boils, add the asparagus and remove from heat. Hold warm in water for 20 minutes while finishing the rest of dish. Once orzo is ready, drain the hot water and shock it with an ice bath. Set aside.

Combine all ingredients for the salsa EXCEPT the olive oil and the feta. Place bowl in refrigerator until serve time.

Heat broth, olives, sundried tomatoes, and saffron in a medium nonstick pan. Once boiling add the orzo. Stir until the liquid is absorbed. Add olive oil and toss until coated. Taste for salt.

When the eggplant is ready it should be soft throughout. Place two dinner plates in the warm oven for 2 minutes. Lay asparagus onto each plate and scoop orzo over bottoms. Arrange eggplant on plates. Take salsa from fridge and add the feta and oil. Toss gently. Spoon it over the eggplant.