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.