Leg of Lamb

Recipe from Weber’s New Real Grilling™ by Jamie Purviance

Serves: 8-10 | Prep Time: 15 minutes | Marinating Time: 4 hours | Grilling Time: 35 to 45 minutes | 

Special Equipment: 

• Large Disposable Foil Pan
• Gloves

Ingredients

• 1 leg of lamb, 4-5 pounds butterflied and well-trimmed
• 6 small fresh thyme sprigs

Moroccan Marinade

• ⅓ cup extra-virgin olive oil
• 2 teaspoon finely grated lemon zest
• ¼ cup fresh lemon juice
• ¼ cup roughly chopped fresh Italian Parsley leaves
• 3 garlic cloves, minced or pushed through a press
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt 

Couscous

• 2 cups low-sodium chicken broth
• 1 box (10 ounces) couscous
• 1 can (15½ ounces) chickpeas, rinsed and drained (optional)
• 1 cup ¼ -inch diced dried currants
• 2 scallions (white and light green parts only), minced
• ½ cup roasted pine nut toasted
• ¼ cup oil
• 3 tablespoons rice vinegar
• ⅓ cup roughly chopped fresh Italian parsley leaves, divided

Instructions

1. Tuck the thyme sprigs securely in the lamb. In a large baking dish whisk together marinade ingredients. Place the lamb in the baking dish and. Cover and refrigerate for 4 hours, turning once. Allow the lamb to stand at room temperature 30 to 40 minutes before grilling.
2. Place a large disposable foil pan underneath the cooking grates (over an unlit burner) to catch the drippings. Prepare the grill for direct and indirect cooking over medium heat (350°to 450°F).
3. Remove the lamb from the dish and pat dry with paper towels. Season with salt and pepper. Grill the lamb, fat side up, over direct medium heat, with the lid closed, until nicely marked, about 15 minutes, turning once after 10 minutes. Move the lamb, fat side up, over indirect medium heat centered over the foil pan, and continue cooking to your desired doneness, 20 to 30 minutes more for medium rare. Remove from the grill and let rest for 5 to 10 minutes.
4. In a saucepan over high heat, bring the broth to a boil and add ½ teaspoon salt. In a heatproof bowl combine the couscous, chickpeas, dried currants, oil and scallions. Stir in the broth. Cover and let stand for 5 minutes. To the bowl add the pine nuts, the vinegar, half of the parsley, and ½ teaspoon pepper. Fluff cous cous with a fork, and drizzle with fresh lemon juice. Cut the lamb across the grain into thin slices and serve with the couscous. Top with the remaining parsley.