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Ingredients

• 1 pound ground lamb
• 4 cups crusty bread, torn
• 1 cup milk
• 1 egg
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
• Salt and pepper
• 2 pinches allspice
• 2 teaspoons lemon zest
• 4 cloves garlic, minced, divided
• 1 small onion, peeled, divided
• 3 tablespoons extra virgin olive oil (EVOO)
• 1 can crushed Italian tomatoes (28 ounces)
• 2 cups chicken stock, divided
• 1/4 cup flat leaf parsley (a generous handful), finely chopped
• 1/4 cup mint sprigs (a generous handful), finely chopped
• 2 tablespoons butter
• 1 1/2 cups couscous
• 1/4 cup pine nuts or pignoli (a generous handful), toasted

Description

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