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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