Leg of Lamb w/Apricot Bulgur, Herbs + Toum

Toum is a Lebanese garlic sauce that never seems like it is going to work and then it does, just like magic. I use it on so many things—to dress a bowl of cut tomatoes and cucumbers, on sandwiches instead of mayo, to marinate tofu before roasting—which is good because it is hard to make in small batches. Follow the recipe listed here and plan on having a good amount left over. Thankfully, toum not only goes on a lot of things but also stores indefinitely in the fridge, though be warned that