10‑Person Dinner Party Menu

Preheat oven to 375°F (375°F).

Season lamb racks with za'atar, coat with breadcrumbs, and roast until medium‑rare (about 20‑25 minutes per rack).

Slice the roasted lamb racks before plating.

Simmer green hot sauce and tahini together; set aside.

Place garlic cloves in a small pan, cover with oil, and cook low for 1‑2 hours until soft; mash into a paste.

Whisk ricotta with garlic confit until smooth; spread on toasted bread slices.

Garnish the ricotta toast with a drizzle of oil and chopped herbs.

Toss mixed greens with lemon juice, mirin, and olive oil to create a vinaigrette; serve chilled.

Roast sweet potatoes at 400°F (400°F) for 35 minutes.

Transfer the roasted sweet potato chunks into a bowl containing a white mixture.

Sprinkle with Mexican chili powder before serving.

Form crab cakes from crab meat, bind with egg and breadcrumbs, and pan‑fry until golden.

Serve crab cakes with remoulade and a drizzle of chai oil.

Arrange pickled crudités on platters as an appetizer.

Plate lamb racks with green hot sauce and tahini, and serve alongside the other dishes.