RECIPE TITLE "Grilled Butterflied Leg of Lamb with Couscous"
Source: Casual Cuisines of the World - Country Inn,
courtesy of: Cooking.com
Couscous, a Moroccan staple, consists of semolina wheat formed into tiny pearls. Traditionally it is steamed for hours in a special apparatus known as a couscousière. Here, precooked or "ready in 5 minutes" couscous yields a similar result.
1 leg of lamb, about 8 1/2 lb, boned and butterflied (about 6 1/2 lb boned)
1/4 cup extra-virgin olive oil
1 tablespoon chopped garlic
2 teaspoons salt
2 teaspoons freshly cracked pepper
1 1/2 teaspoons chopped fresh rosemary
Grated zest and juice of 1 lemon
4 cups couscous (see note above)
4 cups chicken stock or water
2/3 cup diced red bell pepper
1 teaspoon saffron threads
1 teaspoon chopped garlic
1 teaspoon salt
6 tablespoons chopped green onions
6 tablespoons dried currants
6 tablespoons pine nuts, toasted
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
Fresh mint sprigs
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Place the lamb leg in a non-reactive dish. In a small shallow bowl, stir together the olive oil, garlic, salt, pepper, rosemary and lemon zest and juice. Drizzle the mixture over the lamb, and rub it in well. Cover and refrigerate for at least 3 hours, or for as long as overnight. About 1 hour prior to cooking, remove from the refrigerator and bring to room temperature.
Prepare a fire in a charcoal grill using hardwood charcoal such as mesquite or hickory.
FOR COUSCOUS: Place the couscous in a heatproof bowl. In a small saucepan over high heat, combine the chicken stock or water, bell pepper, saffron, garlic and salt and bring to a boil. Pour over the couscous, stir to combine and then cover with plastic wrap. Let stand for 8 minutes. Using a fork, fluff to break the couscous into individual grains. Let rest 5 minutes longer. Add the green onions, currants, pine nuts, mint and olive oil and toss well to combine.
When the coals have burned down to a gray ash, place the lamb on the grill rack with the outside of the leg facing down. Grill for about 10 minutes. Turn over and grill until dark brown, about 10 minutes longer for medium-rare. Transfer to a large platter and let rest for 5 minutes.
Serve the couscous at room temperature or briefly reheat in a large nonstick frying pan over high heat, tossing often, for 1-2 minutes. Thinly slice the lamb across the grain and arrange on individual plates along with a mound of the couscous. Garnish with a mint sprig and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 1194 Fat: 38g Carbohydrates: 87g
Cholesterol: 318mg Sodium: 1278mg Protein: 117g
Fiber: 6g % Cal. from Fat: 29% % Cal. from Carbs: 29%
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Copyright 1998 Reed Business Information, Inc. Click here to buy
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