This dinner for eight pairs spring lamb with flavors of the Eastern Mediterranean. Simply sautéed greens make a really nice match for the spice-infused lamb, especially when it mingles with some of the flavorful juices from the meat. The tart compote with oranges and figs lends an infusion of Mediterranean spice to another spring staple, rhubarb.
The couscous pilaf ingredients have already been doubled in the shopping list.
Fresh Produce 4 lb. cooking greens, such as Swiss chard, kale, collards, or beet greens 1 large yellow onion 1 bulb garlic 1 bunch fresh mint leaves 1 small bunch fresh cilantro 1-1/2 lb. rhubarb 12 fresh Black Mission, Kadota, or Adriatic-type figs (or 12 to 15 dried Black Mission or Calmyra figs, plus 1 vanilla bean) 2 oranges 1 large lemon
Meat, Eggs & Dairy 1 boneless butterflied leg of lamb, 3 to 5 lb.
Other Groceries 2 14-oz. cans low-salt chicken broth (or substitute homemade broth) 2 cups medium-grain (Moroccan) couscous 1 cup dry sherry 1/4 cup slivered almonds 1/4 cup dried currants cookies or vanilla ice cream, for serving with rhubarb compote (optional)
Pantry Staples 3 cups sugar 3/4 cup extra-virgin olive oil 3 Tbs. honey 1-1/2 Tbs. sweet curry powder 1 Tbs. ground cumin 1 Tbs. coriander seeds 2 tsp. ground coriander (or another 1 Tbs. of whole coriander seeds) 1/2 tsp. ground turmeric 1/8 tsp. ground cinnamon Kosher salt black peppercorns
One day ahead: Make the rhubarb compote; chill. Prepare the marinade and marinate the lamb.
One hour ahead: Wash and cut the greens;wilt them in the stockpot and drain. Preheat the grill for the lamb.
Thirty mintues before dinner: Put the lamb on to grill. Start making the couscous pilaf. Chop the garlic for the greens and the cilantro to garnish the lamb.
Ten minutes before dinner: Remove the lamb from the grill and let it rest on a carving board. Add the couscous to the broth, remove from the heat, and let it sit, covered. Cook the wilted greens with the garlic. Carve the lamb and serve.
photo: Scott Phillips
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