Archive for October 29th, 2011

Here’s a simple dish characteristic of Middle Eastern Mediterranean cooking. Cubes of marinated grilled lamb rest on a flavorful bed of couscous seasoned with cinnamon, coriander, and allspice. We prefer to grill large cubes of meat directly on the grill grate, but if you prefer, you can skewer the meat before grilling.

Gas: Direct heat, medium (350°F)
Clean, oiled grate
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

Prep: 5 minutes
Marinate: 1 to 4 hours
Grill: 15 minutes.

– Long-handled tongs.

Juice of 1 large lemon
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
3 cloves garlic, minced
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon ground black pepper
1½ pounds lamb leg meat, cut into 2-inch cubes
Oil for coating grill grate
1¼ cups low-sodium chicken broth
1 cup instant couscous
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice.

1. Combine the lemon juice, olive oil, rosemary, 2 of the garlic cloves, ¼ teaspoon of the paprika, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper in a large zipper-lock bag. Add the lamb and press the air out of the bag. Seal and refrigerate for 1 to 4 hours.
2. Let the lamb rest at room temperature before grilling, about 20 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Remove the lamb from the marinade and discard the marinade. Using tongs, put the lamb directly on the grill grate (or skewer the lamb for a pretty presentation), cover, and cook for 12 to 15 minutes, turning often, for medium-rare meat. The lamb should be reddish pink in the center and will cook a bit further once removed from the heat.
5. While the lamb cooks, bring the broth to a boil in a medium saucepan. Stir in the couscous, cinnamon, coriander, allspice, and the remaining minced garlic, ¼ teaspoon paprika, ¼ teaspoon salt, and 1/4 teaspoon pepper. Cover, remove from the heat, and let stand for 5 minutes.
6. Fluff the couscous with a fork and divide among 4 plates. Top with the grilled lamb and serve.

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