Leg of Lamb with Pistachio Couscous

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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Leg of Lamb with Pistachio Couscous
Makes: 8 to 10  servings Prep 30 mins Start to Finish 2 hrs 45 mins

Ingredients

  • 1 6 - 8 pound  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

Directions

1. Preheat oven to 400 degree F. Rinse and pat lamb dry. Season with salt and pepper; let stand at room temperature 1 hour.

2. Heat 2 tablespoons oil in a heavy roasting pan placed over 2 burners over moderately high heat. Brown lamb on both sides, about 7 minutes. Turn lamb fat side up and cut 1-inch slits in top about 1-1/2 inches apart. Push garlic slices into slits. Combine honey, juice, rosemary, and 2 tablespoons oil in a bowl; reserve for basting. Roast lamb in middle of oven, basting halfway through with honey mixture (adding water, as needed, to bottom of pan if dry), until an instant-read thermometer inserted by 2 inches into thickest part of lamb (not touching bone) registers 125 degree F for medium, 1 to 1-1/4 hours. Transfer lamb in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.

3. Meanwhile, bring 2-1/2 cups water to boil with chopped garlic and stir in couscous. Immediately cover and remove pan from heat. Let couscous stand, covered, 5 minutes. Add remaining 1 tablespoon oil, the pistachios, apricots, currants, scallion, and zest; salt and pepper to taste. Stir with a fork to combine, breaking up any clumps of couscous.

4. Serve lamb with couscous and spoon any pan juices over meat. Makes 8 to 10 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)840,
  • Fat, total(g)44,
  • chol.(mg)191,
  • sat. fat(g)16,
  • carb.(g)50,
  • fiber(g)4,
  • pro.(g)60,
  • sodium(mg)143,
  • Percent Daily Values are based on a 2,000 calorie diet
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