Moroccan Lamb Roast (Our untraditional canadian thanksgiving feast)

Materials

• 2 lbs leg of lamb, bone removed

Marinade:

• 1 tsp. cumin
• 4 garlic cloves, crushed
• 2 tsp. paprika
• 1/4 c. mint leaves
• 2 tsp. sea salt
• 1/4 c. olive oil
• 1/8 c. lemon juice

Cous Cous:

• 1 c. cous cous
• 1/4 c. dried currants
• 1/4 c. pinenuts, toasted
• 1 c. vegetable stock
• 1 tsp. curry powder
• 1 Tbsp. olive oil

Yogurt Sauce:

• 1-1/2 c. natural yogurt
• 1/2 cucumber, peeled
• 1 garlic clove, crushed
• 1/4 tsp. sea salt
• 1/2 c. lemon juice
• 1 Tbsp. chopped mint
• 1 Tbsp. chopped cilantro

Methods

1. Combine all the materials for the marinade and use a stick blender to form a thick paste.
   
2. Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.
   
3. Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.
   
4. Remove the lamb from the fridge one hour prior to cooking. 
   
5. Pre-heat the oven to 350F.
   
6. Place the lamb in a baking dish and roast until the internal temperature reaches 130F.
   
7. Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.
   
8. Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in small pot. Remove the pot from the heat and add the cous cous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.
   
9. Add 1 Tbsp of olive oil to the cous cous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.
   
10. Add the raisins and pinenuts to the cous cous and stir with the fork.
    
11. Remove the lamb when ready, let sit 10min, and then slice it.
    
12. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.