Remove from fridge around an hour or two before cooking to bring to room temperature. This allows for more even cooking. Preheat oven to 450 degrees Fahrenheit.

Mix smoked paprika, cumin, garlic powder and oregano in a small bowl. Score the fat cap on the lamb with a sharp knife. Season with salt and pepper to taste, then rub with spice mix.

Wrap bones tightly in foil to prevent burning, then place in a roasting pan, fat side up. Cook for 10 minutes, then remove from oven. Reduce heat to 300 degrees Fahrenheit and wait for oven to cool, then cook another 10-15 minutes. Remove from oven, cover with foil, and let rest for 10-15 minutes.

Preheat oven to 375 degrees Fahrenheit. Melt non-dairy butter in a large, shallow skillet.

Add honey, garlic and fennel seeds and cook over low heat for about two minutes. Add carrots and fennel and toss to coat. Cook, stirring occasionally, for 10-15 minutes, until golden and caramelized.

Transfer vegetables and sauce to Gefen Parchment Paper-lined baking sheet. Roast for 45 minutes or until fork tender.

Combine all ingredients in a blender and blend until smooth.

Plate lamb with yogurt sauce, carrots and fennel. Sprinkle with chopped parsley.