Ingredients
1 1/2
pounds lamb leg
1
medium onion, chopped (1/2 cup)
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
garlic cloves, finely chopped
3
cups hot cooked couscous
Red pepper sauce, if desired
1/4
cup chopped fresh mint leaves
Preparation
Remove fat from lamb. 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 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.
