1 boneless leg of Lamb 2 tbsp fresh chopped Rosemary 1 tbsp ground Black Pepper 1 tbsp course ground Salt 7 Garlic Cloves 1/4 cup Olive Oil
Rub the lamb with olive oil, then mix rosemary, salt, and pepper. Season lamb with season mix rubbing in to the flesh. Using a pairing knife, puncture 7 holes all around the leg of lamb and put some of the seasoning and a garlic clove into the holes. Using a flat top grill sear the lamb on all sides then place in a 2" hotel pan with rack in a 350 degree oven for 35 - 45 minutes. Remove from oven and let stand for 10 minutes before slicing.
Lay CousCous in bottom of serving pan, slice roasted lamb about 1/8" thick and lay on top of CousCous. Drizzel lamb with Demi Glaze and garnish with fresh rosemary sprigs.
1 lb CousCous 1/2 Salt 1/2 cup Olive Oil
1) Soak CousCous for 5 minutes ib enough warm water to cover then let drain in colander. 2) Set the colander in a pot of simmering water. Cover the pot and let simmer for 3 to 4 minutes. Uncover and stir with fork to break up any lumps. 3) Fluff the CousCous with a fork and season ot too taste with salt. Drizzle a small amount of Olive Oil, if desired.
Chopped fried fruit could be added at the point for extra flavor.
2 lbs Chick Peas 7 Garlic cloaves 10 oz. Tahini 4 tsp. Salt (to taste) 4 to 8 oz. Lemon Juice
1) Drain the Chick Peas 2) Puree the peas with the garlic, tahini, and water as necessary, for a smooth consistancey. Adjust seasoning with salt and lemon juice to taste.