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Recipe From by Jamie Purviance

North African Leg of Lamb with Couscous and Grilled Vegetables

  • People

    Serves 8 to 10

  • Prep Time

    1 h

  • Marinating Time

    8 to 24 h

  • Grilling Time

    45 to 57 min.

  • People

    Serves 8 to 10

  • Prep Time

    1 h

  • Marinating Time

    8 to 24 h

  • Grilling Time

    45 to 57 min.

the Ingredients

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  • Marinade
  • large shallots, about 225 grams total, each peeled and quartered
  • 18 grams loosely packed fresh mint leaves
  • 80 milliliters extra-virgin olive oil
  • 60 milliliters fresh lemon juice
  • large garlic cloves, peeled
  • paprika
  • kosher salt
  • ground coriander
  • ground cumin
  • freshly ground black pepper
  • ground cardamom
  • ground cinnamon
  • ground ginger
  • ground turmeric
  • ground allspice
  • ground cayenne pepper
  •  
  • boneless leg of lamb, 2.3 to 2.5 kilograms, butterflied, excess fat, sinew, and silver skin removed
  • Vegetables
  • fennel bulbs (with fronds), about 570 grams total
  • small butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 8- to 12-millimeter slices
  • 455 grams medium zucchini, trimmed, each cut lengthwise into 8- to 12-millimeter slices
  • large red bell peppers, each cut lengthwise into 8 wedges, stems and seeds removed
  • 60 milliliters extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • Couscous
  • extra-virgin olive oil
  • finely chopped shallots (about 240 grams)
  • large garlic cloves, minced
  • ground cumin
  • ground turmeric
  • kosher salt
  • freshly ground black pepper
  • 1 liter reduced-sodium chicken broth
  • boxes (each 10 to 12 ounces) 5-minute plain couscous
  • 18 grams loosely packed fresh mint leaves, coarsely chopped, divided

Instructions

    Ingredients
    Instructions