1/4 cup fresh rosemary, chopped
1/4 cup fresh mint, chopped
Zest from one lemon
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 cloves of garlic, roughly chopped
3-pound boneless leg of American lamb
1 cup Israeli couscous or couscous and grains mix
1 3/4 cups chicken broth
1/2 cup chopped green and kalamata olives
1/2 cup feta cheese
Preheat the oven to 325 degrees. In a small bowl, mix the chopped rosemary, mint, lemon zest, salt and pepper with the olive oil.
Cut small slits into the fat and stuff them with garlic.
Using your hands, rub the herbs over all sides of the meat. Place the roast in a roasting pan and bake, uncovered, for 45 to 6o minutes or until meat is cooked to medium rare throughout. Allow to rest for 10 minutes before slicing and serving.
Prepare the salad by boiling the couscous mix with the chicken broth for 15 minutes or until cooked. Toss in the chopped olives, feta cheese and additional chopped fresh herbs. Place the salad on a plate and top with slices of the roast lamb.
PREP TIME: 20 Minutes
COOK TIME: 1 Hour