Slow Cooked Lamb with Lebanese Baharat Spice – Salt free

15 minutes

90 minutes

6

Ingredients

Mix all ingredients together except water and marinate with lamb for 1 hour in the fridge or overnight. Place “butterflied” lamb on a roasted rack in a large deep roasting dish, add the water, and roast at 150 degrees for about 2 hours, basting regularly with pan juices. Remove lamb from oven and rest for 10 minutes. This dish can be also cooked on the BBQ, or slow cooker.
Keep lamb on the roasting rack in the BBQ and use a foil baking pan half-filled with water to keep the meat moist while cooking.
While the lamb is cooking proceed with the couscous. Place couscous in a large bowl. Bring stock and saffron to the boil and pour over couscous, then cover and stand for 20 minutes, or until the stock is absorbed. With some of the couscous brands, they have been precooked, the time, in this case, is around 5 minutes. Fluff couscous with a fork, then add nuts, lemon juice, oil, and parsley and mix well.
Divide the couscous mixture onto the plates, top each serving with thick slices of the lamb steamed vegetables, and drizzle with a spoonful of the warm marinade.