androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

North African Leg of Lamb with Couscous and Grilled Vegetables

Jamie Purviance

Fuel Type:

  • People

    Serves 8 to 10

  • Grilling Time

    45 to 57 min.

  • Prep Time

    1 h

  • Marinating Time

    8 to 24 h

Ingredients
Instructions

the Ingredients

20151023095404 Row Redmeat 23

Marinade

  • 3 large shallots, about 225 grams total, each peeled and quartered
  • 18 gramsAbreviation loosely packed fresh mint leaves
  • 80 millilitersAbreviation extra-virgin olive oil
  • 60 millilitersAbreviation fresh lemon juice
  • 8 large garlic cloves, peeled
  • 1 tablespoonAbreviation paprika
  • 2 teaspoonsAbreviation kosher salt
  • 2 teaspoonsAbreviation ground coriander
  • 2 teaspoonsAbreviation ground cumin
  • 1½ teaspoonAbreviation freshly ground black pepper
  • 1 teaspoonAbreviation ground cardamom
  • 1 teaspoonAbreviation ground cinnamon
  • 1 teaspoonAbreviation ground ginger
  • 1 teaspoonAbreviation ground turmeric
  • ½ teaspoonAbreviation ground allspice
  • ½ teaspoonAbreviation ground cayenne pepper
 
  • 1 boneless leg of lamb, 2.3 to 2.5 kilograms, butterflied, excess fat, sinew, and silver skin removed

Vegetables

  • 2 fennel bulbs (with fronds), about 570 grams total
  • 1 small butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 8- to 12-millimeter slices
  • 455 gramsAbreviation medium zucchini, trimmed, each cut lengthwise into 8- to 12-millimeter slices
  • 2 large red bell peppers, each cut lengthwise into 8 wedges, stems and seeds removed
  • 60 millilitersAbreviation extra-virgin olive oil
  • 2 teaspoonsAbreviation kosher salt
  • 1 teaspoonAbreviation freshly ground black pepper

Couscous

  • 2 tablespoonsAbreviation extra-virgin olive oil
  • 12 ouncesAbreviation finely chopped shallots (about 240 grams)
  • 2 large garlic cloves, minced
  • 1 tablespoonAbreviation ground cumin
  • 1½ teaspoonAbreviation ground turmeric
  • 2 teaspoonsAbreviation kosher salt
  • 1 teaspoonAbreviation freshly ground black pepper
  • 1.2 litersAbreviation reduced-sodium chicken broth
  • 2 boxes (each 10 to 12 ounces) 5-minute plain couscous
  • 18 gramsAbreviation loosely packed fresh mint leaves, coarsely chopped, divided

Special Equipment

  • instant-read thermometer

Instructions

  • In a food processor combine the marinade ingredients and process until an almost smooth puree forms. Place the lamb, opened flat, in a large glass baking dish or on a sheet pan. Spread the marinade evenly all over both sides of the lamb. Cover with plastic wrap and refrigerate for 8 to 24 hours. Allow the lamb to stand at room temperature for 45 minutes to 1 hour before grilling (do not scrape the marinade off the lamb).

    Related Grill Skills

    Preparing Boneless Leg of Lamb
  • Cut off the thick stalks and the root ends from the fennel bulbs and discard. Finely chop and reserve the fronds for garnish. Cut each fennel bulb lengthwise in half and cut out the thick triangular core at the bottom. Cut each half into 8-millimeter slices. In a large bowl combine all the cut vegetables. Add 60 milliliters oil, the salt, and pepper and toss gently, being careful not to break the vegetables. If the vegetables seem dry, add one more tablespoon oil. 
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • Brush the cooking grates clean. Grill the lamb, fat side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the meat registers 51º to 54ºC, 30 to 45 minutes for medium rare, turning once after 20 minutes.
  • About 15 minutes before the lamb is done, prepare the couscous. In a large, heavy saucepan over medium-high heat on the stove, heat the oil. Add the shallots and garlic and sauté until golden and tender, about 5 minutes. Stir in the cumin, turmeric, salt, and pepper. Add the chicken broth and bring to boil. Stir in the couscous. Remove from the heat, cover with the saucepan lid, and let stand 5 to 10 minutes (keep the couscous covered to keep warm).

    Related Grill Skills

    Mincing Garlic
  • Remove the lamb from the grill, tent with aluminum foil, and let rest for 10 to 15 minutes. Maintain the heat of the grill.
  • While the meat is resting, grill the vegetables over direct medium heat, with the lid closed, until tender and lightly charred on the outside, turning occasionally. The fennel and squash will take 10 to 12 minutes, the peppers will take 6 to 8 minutes, and the zucchini will take 3 to 5 minutes. Remove from the grill as they are done.

    Related Grill Skills

    Preparing Bell Peppers
  • Cut the lamb crosswise into slices. Spoon the couscous on half of a large platter and the vegetables on the other half. Top the couscous with 12 grams of the chopped mint and sprinkle the fennel fronds over the vegetables. Arrange the lamb slices on the couscous. Top the lamb with the remaining 6 grams chopped mint. Drizzle the lamb with any accumulated juices. Serve warm.

More Red Meat recipes

You may also like

More Red Meat recipes

You may also like