1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl combine lamb, lamb fat, onions, garlic, Ras al Hanout, parsley and cilantro. Mix throughly until homogenous and fully incorporated. Reserve mixture.
3. In a separate smaller mixing bowl combine bread crumbs, heavy cream and eggs. Mix until bread crumbs are thoroughly soaked and eggs are incorporated.
4. Add bread crumb mixture to ground lamb mixture. Combine until thoroughly mixed. This mixture will resemble meatloaf. Reserve for stuffing the peppers.
5. Lay the peppers on a prepared sheet tray cut side up. Drizzle with olive oil and season with salt and ground black pepper.
6. Place 2.5 oz of mixture into each pepper. Top off each pepper with any remaking lamb mixture.
7. Bake peppers for 20-25 minutes, until internal temperature reaches 165 degrees.
8. Remove from the oven and cover for 10 minutes. Reserve for plating.

Coriander Yogurt

1. Combine all ingredients until fully incorporated.
2. Reserve for plating.

Olive Tapenad

1. Combine all ingredients in a small mixing bowl. Combine until fully mixed.
2. Reserve for plating.

Plating

1. Place several dollops of yogurt on the plater. Artfully arrange the peppers in the dish, stack them gently if needed.
2. Place several large dollops of yogurt in between and on the peppers. Speckle the top with it.
3. Place the olive tapenade around the peppers in the same fashion as the yogurt. Have fun with it. There is no right way. As I say to my chefs: “Express yourself!”
4. Garnish with fresh mint sprigs, both whole and some torn if they are large mint leaves.
5. Drizzle the dish with EVOO and enjoy.