Ingredients

1 leg of lamb, about 8 1/2 lb, boned and butterflied (about 6 1/2 lb boned) 1/4 cup extra-virgin olive oil 1 tablespoon chopped garlic 2 teaspoons salt 2 teaspoons freshly cracked pepper 1 1/2 teaspoons chopped fresh rosemary Grated zest and juice of 1 lemon For Couscous: 4 cups couscous (see note above) 4 cups chicken stock or water 2/3 cup diced red bell pepper 1 teaspoon saffron threads 1 teaspoon chopped garlic 1 teaspoon salt 6 tablespoons chopped green onions 6 tablespoons dried currants 6 tablespoons pine nuts, toasted 1 tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil Fresh mint sprigs

Description

Grilled Butterflied Leg Of Lamb With Couscous, Recipe

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