Roasted Leg of Lamb Stuffed With Couscous Pine Nuts and Mints

12:21 AM


Simple and delicious! You can serve this lamb with roasted summer squash, eggplant  or roasted bell pepper. Don't forget the Harisa!


Ingredients:


4 lbs boneless leg of lamb, butterflied (ask your butcher to do it)


1 onion, cut into a large chunks


2 tsp ginger


2 tsp cumin


1 tsp cinnamon


1 tbs fennel seed, grind


1 tbs coriander seed, grind


1 cup roughly chopped mint


¼ cup chopped parsley


¼ cup chopped cilantro


½ cup cooked couscous
about  handful  lightly toasted pine nuts


1 - 2 tbs oil


salt and pepper
Kitchen string


  • Fry the onion with 1 or 2 tablespoon of oil until soft, add the spices and the herbs. Stir for a few minutes, then add the cooked couscous and the pine nuts. Mix well. Season with salt and pepper. Cool completely.

  • Preheat oven to 425⁰F

  • Rinse the lamb under cold running water, pat dry with paper towel. Lay flat on a baking pan. Season with salt and pepper, spread the stuffing over (you may have some left over). Roll the lamb and tie neatly with kitchen string.

  • Bake 45 to 55 minutes depending on how reliable your oven temperature, or until cooked to your liking. I like mine a little  pink in the center. Remove from the oven, cover with aluminum foil at least 10 minutes before carving.



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