Looking for a new lamb recipe? Try our Berber-style lamb. This recipe pairs with red wines, including: Shiraz, CSM, Cabernet Franc, Nebbiolo, Malbec, Cabernet Sauvignon, Petite Sirah, and Syrah. Enjoy! #lamb #entree @chefvivant
In a food processor puree the first 12 ingredients. Toss bell peppers, onions and sweet potato in a large roasting pan with 1/2 cup of the spice puree.
Place lamb fat-side down in center of pan. Rub 1/2 cup spice puree inside lamb, make sure you rub spices all over outside of lamb. Turn lamb fat-side up. Cover and refrigerate lamb and remaining spice puree overnight.
Position rack in lower third of oven and preheat to 230°C/475ºF. Roast lamb for 25 minutes. Reduce oven temperature to 180°C/375ºF. Roast for about 1 hour 10 minutes.
Transfer lamb to a platter, place the vegetables around lamb. Cover with foil to keep warm. Place roasting pan over 2 burners on stove top at high heat, add 2 cups stock and bring to boil, scraping up browned bits. Boil until reduced to 11/2 cups, about 8 minutes. Pour gravy into gravy boat. Remove fat from surface and discard. Whisk 2 tablespoons spice puree into gravy and set aside.
Place same roasting pan over high heat, add remaining stock and 1 tablespoon spice puree and bring to boil. Mix in couscous. Remove from heat and cover tightly with foil. Let stand until liquid is absorbed, about 8 minutes. Fluff couscous with a fork. Spread the couscous around lamb and vegetables on platter. Serve with gravy.
Pairs with red wines, including: Shiraz, CSM, Cabernet Franc, Nebbiolo, Malbec, Cabernet Sauvignon, Petit Sirah, and Syrah.