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1 leg of
lamb, about 8 1/2 lb, boned and butterflied (about 6 1/2 lb
boned)
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1/4 cup
extra-virgin olive oil
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1
tablespoon chopped garlic
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2 teaspoons
salt
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2 teaspoons
freshly cracked pepper
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1 1/2
teaspoons chopped fresh rosemary
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Grated zest
and juice of 1 lemon
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For Couscous:
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4 cups
couscous (see note above)
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4 cups
chicken stock or water
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2/3 cup
diced red bell pepper
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1 teaspoon
saffron threads
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1 teaspoon
chopped garlic
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1 teaspoon
salt
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6
tablespoons chopped green onions
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6
tablespoons dried currants
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6
tablespoons pine nuts, toasted
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1
tablespoon chopped fresh mint
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2
tablespoons extra-virgin olive oil
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Fresh mint
sprigs
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Place the
lamb leg in a non-reactive dish. In a small shallow bowl, stir
together the olive oil, garlic, salt, pepper, rosemary and lemon
zest and juice. Drizzle the mixture over the lamb, and rub it in
well. Cover and refrigerate for at least 3 hours, or for as long
as overnight. About 1 hour prior to cooking, remove from the
refrigerator and bring to room temperature.
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Prepare a
fire in a charcoal grill using hardwood charcoal such as
mesquite or hickory.
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FOR
COUSCOUS: Place the couscous in a heatproof bowl. In a small
saucepan over high heat, combine the chicken stock or water,
bell pepper, saffron, garlic and salt and bring to a boil. Pour
over the couscous, stir to combine and then cover with plastic
wrap. Let stand for 8 minutes. Using a fork, fluff to break the
couscous into individual grains. Let rest 5 minutes longer. Add
the green onions, currants, pine nuts, mint and olive oil and
toss well to combine.
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When the
coals have burned down to a gray ash, place the lamb on the
grill rack with the outside of the leg facing down. Grill for
about 10 minutes. Turn over and grill until dark brown, about 10
minutes longer for medium-rare. Transfer to a large platter and
let rest for 5 minutes.
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Serve the
couscous at room temperature or briefly reheat in a large
nonstick frying pan over high heat, tossing often, for 1-2
minutes. Thinly slice the lamb across the grain and arrange on
individual plates along with a mound of the couscous. Garnish
with a mint sprig and serve.
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