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MOROCCAN-STYLE LEG OF
LAMB WITH
COUSCOUS AND VEGETABLES
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Garlic powder, onion powder, paprika
to taste
6 to 8 pound leg of lamb
1
/4 cup oil
1 medium onion, chopped
1 eggplant, peeled and cut into 1-inch
cubes
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon dried basil
1 teaspoon salt
1
/4 teaspoon pepper
1 can (15 ounces) chick peas with liquid
1 can (14 ounces) beef broth
1 can (16 ounces) strewed tomatoes
2 cups couscous
1 can or 1 envelope brown gravy mix,
prepared as directed
Combine the mustard and lemon juice
and brush it on both sides of the lamb.
Sprinkle with garlic, onion and paprika.
Insert a meat thermometer into the
center of the lamb away from the bone.
Calculate the approximate cooking time
at 25 minutes per pound. Place the
roast, fat side up, directly on the
BROILING/ROASTING RACK, in the
DRIP/BAKING PAN. Slide the pan into
rails. Set the oven to 350˚F and roast 2
1
/2 to 3 hours. Check the temperature
on the meat
thermometer occasionally. Continue to
cook until the lamb has reached desired
temperature: (160˚F for rare, 170˚F for
medium, or 180˚F well done). About
20 minutes before the roast is done,
sauté the onions in oil in a 3-quart
saucepan until lightly browned. Add
the carrots and celery and sauté 2
minutes. Stir in the eggplanxz and the
remaining ingredients. Cook for 15
minutes or until the vegetables are
tender and the couscous has absorbed
most of the liquid. Remove the lamb
and the rack and place the lamb on a
cutting board. Allow the meat to stand
for about 10 minutes before carving.
Skim the fat from the drippings that
have accumulated in the pan. Pour
these drippings into a small saucepan
with the water and gravy mix. Cook for
5 minutes or until the gravy boils and
thickens. Slice meat and serve with the
gravy, couscous, and vegetables.
Makes 12 servings
English
25
RTC1700SS Manual 10/2/03 4:06 PM Page 27