Coat the lamb evenly with the spices and season with salt and pepper. Sear on all sides, then roast for 14 minutes/per pound. Allow to rest at least 15 minutes before carving.
Cook the rice exactly like a risotto. Slowly start by softening the onion and garlic in the three tablespoons of olive oil and a pinch of salt for about ten minutes on low heat. Then add the rice and toast for one minute, adding an additional one tablespoon olive oil if necessary, adding the spices to toast as well. Gradually add stock and remaining salt for the next 17 – 20 minutes, stirring regularly until cooked through. Season with additional salt to taste. Finish with one tablespoon butter.
Dehydrate the grape leaves in the lowest setting of your oven, around 225 degrees for 1 to 1.5 hours until hardened. Place the dried grape leaves in the spice grinder and turn into a powder. Set aside, good for up to a week.
To serve: Place some risotto on the bottom of the plate. Top with carved lamb, sprinkling of the grape leaf powder and a dollop of the yougurt. Enjoy!