Recipe: Moroccan Stuffed Leg of Lamb

MOROCCAN STUFFED LEG OF LAMB
Source: J. Bildner & Sons Cookbook: Casual Feasts, Food on the Run, and Special Celebrations by Jim Bildner
Servings: 6-8

1/3 cup pine nuts (approx. 1 [2-ounce] jar)
1 cup couscous
2 tablespoons olive oil, divided use
11/2 cups chicken stock or water
1 cup tiny peas, fresh or frozen and thawed
1/2 cup chopped fresh mint
1/2 teaspoon salt
freshly ground pepper to taste
1 large (5 to 6 pound) leg of lamb, butterflied
butter for casserole (for extra stuffing)

Preheat oven to 350 degrees F.

Spread pine nuts on a small ungreased baking sheet and toast in the oven for 5 to 7 minutes, or until golden. Remove the nuts from the oven and set aside to cool.

Raise the oven temperature to 375 degrees F.

Place the uncooked couscous in a medium bowl. Add 1 tablespoon of the oil and toss to coat.

Pour the chicken stock or water into a small saucepan. Place over medium-high heat and bring to a boil. Pour the hot stock or water over the couscous and stir. Cover and let stand for 5 minutes.

Add the peas, mint, salt, pepper, toasted pine nuts, and remaining oil to the couscous. Stir to combine.

Place the lamb on a large cutting board, with the fat side down. Place a layer of stuffing in the center of the lamb leg. Gather the meat around the stuffing and tie the leg with kitchen string. (This is much easier with two people -- one to hold the meat together and one to tie the string.)

Place any extra stuffing in a buttered casserole dish and cover it with foil. Place the tied lamb leg on a rack in a large roasting pan, with the fat side up.

Roast for 1 to 1 1/2 hours, or until a meat thermometer inserted into the center of the lamb reaches 145 degrees F. (The lamb will be quite pink, still.) Place the casserole dish of extra stuffing in the oven with the lamb for the last 30 to 40 minutes of cooking time. Remove the lamb from the oven and let it stand for 10 minutes, then slice and serve with the extra stuffing.