"There's plenty of people who go to fancy restaurants and eat awesome food but haven't made the connection of making these awesome things at home," says Eli Sussman, a cook at Mile End Deli and co-author of the just-released cookbook "This Is a Cookbook: Recipes for Real Life" (Olive Press; $23). Adds Max, who is Eli's brother, a chef de cuisine at Roberta's and co-author of the book: "Our approach is simple. We want people to cook, and not just be impressed with our pictures and recipes. The whole point is that we want people to get excited about cooking in their own house. Equipped with plenty of professional skills, the Sussman brothers understood the importance of casting a wide net: nearly all the recipes are easily recreated with everyday ingredients. "We tested the recipes using our local food store," Eli says. Our recipes aren't a five-hour ordeal, or require trips to specialty stores. The look of the cookbook is engaging and fun, too. The glossy visuals, typography and page layout read much like a graphic novel; it's easy to get lost in the pages. Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo. It's like a gateway cookbook. There are so many people out there starting to cook, who want to go deeper, but aren't sure of the direction they want to go," Max says. We want to prove to you that good food is well within reach. To celebrate their cookbook's publication, the Sussman Brothers shared a favorite recipe with T: Roasted Leg of Lamb. A time-tested crowd pleaser, it looks and tastes impressive, and complements the seasonal craving for heartier fare. Roasted Leg of Lamb by Max and Eli Sussman Serves 6 to 8. 1 bone-in leg of lamb, about 5 pounds For the marinade: 4 large garlic cloves, crushed but left whole 2 tablespoons kosher salt 1 tablespoon ground cumin 2 teaspoons ground coriander zest of 2 lemons zest of 1 orange 2 teaspoons red pepper flakes ¼ cup extra virgin olive oil Olive oil for frying 2 cups all-purpose flour 2 tablespoons za'atar (Middle Eastern spice mixture) 3 large eggs 2 cups plain dried bread crumbs 1 large globe eggplant, peeled and cut into 1-inch cubes chopped red onion and fresh mint for garnish. Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours. Preheat the oven to 450 degrees. Remove the lamb from the refrigerator and let come to room temperature while the oven is heating; discard the garlic. Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer). Transfer the lamb to a cutting board, cover with foil, and let rest for 10 to 15 minutes. Set aside the pan with the drippings. While the lamb is resting, pour olive oil into a large frying pan to a depth of 1 inch and heat over medium heat. In a bowl, whisk together the flour and za'atar. Put the eggs in a second bowl and beat until well blended. Put the bread crumbs in a third bowl. Working in batches and using your hands or a slotted spoon, toss the eggplant cubes in the flour, then the eggs, then the bread crumbs until nicely coated on all sides. When the oil is hot, add some of the breaded eggplant cubes, being sure not to crowd the pan. Fry, turning as needed, until uniformly golden brown on all sides, about 20 seconds per side. Transfer to paper towels to drain as they finish. Repeat to cook the remaining eggplant. Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about ½ inch thick. Place a few slices on each plate, drizzle the pan juices over the top, and arrange the breaded eggplant cubes alongside. Garnish with the red onion and mint. Serve right away.