| 1 1/2 | pounds lamb leg |
| 1 | medium onion, chopped (1/2 cup) |
| 1/4 | cup chopped fresh parsley |
| 2 | tablespoons lemon juice |
| 1 | teaspoon ground cinnamon |
| 2 | teaspoons honey |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon pepper |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 2 | garlic cloves, finely chopped |
| 3 | cups hot cooked couscous |
| Red pepper sauce, if desired |
| 1/4 | cup chopped fresh mint leaves |
Serve with...
Sesame Pea Pods
Total Time:
15 min
| 1. | Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours. |
| 2. | Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center. |
| 3. | Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce. |
|
| Confused about couscous? It’s both a name for wheat-grain semolina, appearing in many supermarkets today as simply couscous, and for a spicy chicken-vegetable stew served with cooked semolina that’s popular throughout North Africa. |
|
| To add authenticity to the red pepper sauce you use in this recipe, look in Middle Eastern markets for fiery hot harissa sauce, a red pepper sauce from Tunisia. It’s served with traditional couscous and would be perfect with the flavors in this recipe. |
Nutrition Information:
275 ( 70 ); 8 g ( 3 g); 80 mg; 460 mg; 25 g ( 2 g); 28 g 6 %; 4 %; 2 %; 14 % 1 1/2 ; 3