Persian Boneless Leg of Lamb with Tabbouleh Couscous
(Recipe courtesy of Chez Us)

Ingredients for the Lamb:

  • 4 1/2 pound boneless leg of lamb

  • salt

  • 1/4 teaspoons saffron, crushed between your fingers

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • 3 teaspoons dried rosebuds – optional but so worth it

  • 1/2 teaspoon fresh cracked black pepper

  • 1 1/2 teaspoons ground turmeric

  • a drizzle of olive oil

  • 1/4 cup water

  • 1 lime – juiced

Ingredients for the Tabbouleh Couscous:

  • 1 tablespoon olive oil

  • 1 1/2 cups pearl couscous

  • 2 cups of water

  • 1 small garlic clove, finely minced, I use a Microplane

  • 1/4 cup olive oil

  • 1 large lemon, juiced

  • 3 cups (tightly packed) Italian parsley

  • 1 cup (tightly packed) mint

  • 1/2 cup tomatoes, diced

  • 1/4 cup red onion, thinly sliced

  • Salt to taste

How To:

  1. Two days before cooking the lamb lightly coat it with salt and place it into a large glass baking dish covered with plastic wrap. Or place it into a large ziplock bag.

  2. An hour before cooking remove the lamb from the refrigerator and bring it to warm temperature.

  3. Combine the saffron, cinnamon, cardamom, dried rosebuds, cracked black pepper, and turmeric in a bowl and stir together with a spoon lightly breaking up the rosebuds.

  4. Rub the spices into the meat.

  5. Preheat the oven to 325.

  6. Place a large dutch oven over medium heat on the stove and drizzle in some olive oil. Lightly brown all sides of the meat. The meat is perfectly browned when you can lift off the hot surface of the pan without forcing the meat to lift.

  7. Pour the water and lime juice into the dutch oven along with the lamb. Cover the pot and then place it into the oven. Cook until the internal temperature of the lamb reaches your liking. This will take about 40 – 60 minutes depending on how hot your oven runs. Begin testing at 30 minutes and then every 5 minutes until you reach the temperature you like.

  8. Remove from the oven and set aside for 5 minutes before slicing.

While the meat is cooking, make the tabbouleh couscous:

  1. In a large shallow frying pan that has a lid preheat over medium-low heat. Add 1 tablespoon of olive oil and then stir in the couscous. Cook until lightly toasted.

  2. Add the water, stir, and then cover with a lid. Lower to a very low simmer and cook for 8 – 10 minutes until the water has almost disappeared.

  3. Turn off the heat and let sit for 10 minutes. Fluff with a fork and then place into a large mixing bowl. Let the couscous come to room temperature.

  4. Combine the 1/4 cup of olive oil with the garlic and lemon juice in a small jar. Shake to combine. Set aside.

  5. Mince the parsley and mint and add to the cooled couscous. Stir in the tomatoes and red onion along with the dressing. Stir.

  6. Season to taste with salt.

To serve:
Place the tabbouleh onto a serving plate and top with thin slices of lamb. Reduce the lamb juices and serve alongside.