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1 1-1/2-pound lean lamb leg
1/2 cup chopped onion (about
1 medium)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
(cayenne)
2 cloves garlic, finely chopped
3 cups hot cooked couscous
1/4 cup chopped fresh mint leaves
Red pepper sauce, if desired
Trim fat from lamb leg. Cut lamb into 1-1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center. Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
6 servings
1/2 cup chopped onion (about
1 medium)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
(cayenne)
2 cloves garlic, finely chopped
3 cups hot cooked couscous
1/4 cup chopped fresh mint leaves
Red pepper sauce, if desired
Trim fat from lamb leg. Cut lamb into 1-1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center. Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.
6 servings
