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Ingredients

• 1 (6 to 8 lbs.)  leg of lamb, aitchbone removed by butcher, trimmed
• 5 tablespoons  extra-virgin olive oil
• 9   garlic cloves (7 cloves sliced and 2 finely chopped)
• 1/4 cup  honey
• 1/4 cup  fresh lemon juice
• 1 tablespoon  finely chopped fresh rosemary
• 2 cups  couscous
• 1/2 cup  coarsely chopped, toasted pistachios
• 1/2 cup  coarsely chopped dried apricots
• 1/2 cup  currants
• 1/2 cup  chopped scallion
• 2 teaspoons  finely grated fresh lemon zest

Description

In This Recipe, The Garlic Studded Lamb Gets A Sweet Rosemary Basting Sauce During Roasting. The Fruit And Nut Side Dish Makes It A Complete Meal.

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