Moroccan-Style Grilled Leg Of Lamb With Couscous Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1371
FAT
331%
CHOL
153%
SOD
118%

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Ingredients for 6 servings

Freshly ground black pepper

3 tablespoons sweet paprika

1/2 lemon, zested

1/2 teaspoon ground cinnamon

1 box couscous, prepared according to package directions using the broth below

1/4 teaspoon ground cloves

Lemon wedges, for serving

1/4 teaspoon ground allspice

1 teaspoon ground cumin

1 tablespoon minced garlic

1/4 cup pitted and coarsely chopped oil-cured olives

1/2 teaspoon ground cardamom

2 scallions, minced

2 teaspoons ground coriander

4 tablespoons olive oil, divided

2 teaspoons coarsely ground black pepper

3/4 teaspoon salt, plus more for seasoning

2 cups chicken or vegetable broth

Special equipment: butcher's twine

1/4 cup fresh lemon juice, divided

2 tablespoons freshly chopped parsley leaves

1 tablespoon plus 1 teaspoon kosher salt

1 small onion, chopped

1/3 cup olive oil, plus 1 tablespoon

1 leg of lamb, deboned and butterflied, untied, about 3 to 3 1/2 pounds

3 tablespoons minced fresh ginger

2 jalapeno or serrano peppers, seeded and minced

2 tablespoons freshly chopped mint leaves

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