Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale
Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale might be just the main course you are searching for. This recipe makes 12 servings with 342 calories, 29g of protein, and 8g of fat each. For $3.06 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Several people made this recipe, and 181 would say it hit the spot. It is brought to you by Eating Well. Head to the store and pick up fresh ginger, red bell pepper, cinnamon sticks, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Users who liked this recipe also liked Israeli Couscous Salad with Marinated Artichokes, Yogurt-marinated Chicken Kebabs with Israeli Couscous, and Israeli Couscous and Kale Stew.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 120 minutes
Ingredients:
2 teaspoons black peppercorns
2 tablespoons canola oil
2 3-inch cinnamon sticks
1/4 cup finely chopped fresh ginger (about 1 1/2 ounces)
2/3 cup coarsely chopped fresh ginger (about 4 ounces)
4 large cloves garlic
1 teaspoon coarsely ground pepper
1 pound Israeli couscous (see Tip)
8 cups thinly sliced kale (about 1 small bunch), tough ribs removed
1 4- to 4 1/2-pound boneless leg of lamb, trimmed
1 cup nonfat plain Greek yogurt
1 large red bell pepper, seeded and finely chopped
1 1/2 teaspoons kosher or sea salt
4 cups vegetable broth or water
Equipment:
kitchen twine
oven
blender
roasting pan
aluminum foil
frying pan
kitchen thermometer
sauce pan
cutting board
Cooking instruction summary:
Fold lamb into a compact, relatively uniform shape. (If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag; most of the outside crust will fall off if you remove it after roasting.) Tie in about 5 spots using kitchen string; securing it. Make 4 to 6 gashes in the meat, about 1/4 inch deep. Place the roast in a shallow pan.To prepare marinade: Combine yogurt, 2/3 cup ginger, garlic, cinnamon sticks, peppercorns and salt in a blender. Puree, scraping down the sides as needed, to make a slightly gritty paste, speckled with spices.Pour the marinade over the lamb and massage it into the meat, making sure you get it into the gashes. Cover and refrigerate for at least 4 hours or up to 24 hours.Preheat oven to 425F. Line a roasting pan with foil, place a roasting rack in the pan and spray with cooking spray. While the oven heats, let the lamb stand at room temperature.Transfer the lamb to the prepared rack. (Reserve the marinade left behind.) Add 1 cup hot water to the roasting pan. Roast the lamb for 15 minutes. Baste with the reserved marinade.Reduce the oven temperature to 325. Continue roasting until an instant-read thermometer inserted into the center of the roast registers 135F (for medium-rare), 1 3/4 to 2 1/4 hours more.To prepare couscous: About 20 minutes before the lamb is done, heat 2 tablespoons oil in a large nonstick skillet or saucepan over medium heat. Add bell pepper and 1/4 cup ginger and cook, stirring, for 2 minutes. Stir in couscous, salt and pepper; cook, stirring, until the couscous is lightly toasted, 3 to 5 minutes. Add kale and broth (or water); the pan will be full. Cover, reduce the heat to low, and simmer, stirring once or twice, until the liquid is absorbed and the couscous is tender, 12 to 15 minutes. Fluff with a fork and spread the mixture on a large serving platter.Let the meat rest on a clean cutting board for 10 minutes. Cut off the string, cut the lamb into 1/2-inch-thick slices and arrange on the bed of couscous.
Step by step:
1. Fold lamb into a compact, relatively uniform shape. (If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag; most of the outside crust will fall off if you remove it after roasting.) Tie in about 5 spots using kitchen string; securing it. Make 4 to 6 gashes in the meat, about 1/4 inch deep.
Place the roast in a shallow pan.To prepare marinade
1. Combine yogurt, 2/3 cup ginger, garlic, cinnamon sticks, peppercorns and salt in a blender. Puree, scraping down the sides as needed, to make a slightly gritty paste, speckled with spices.
2. Pour the marinade over the lamb and massage it into the meat, making sure you get it into the gashes. Cover and refrigerate for at least 4 hours or up to 24 hours.Preheat oven to 425F. Line a roasting pan with foil, place a roasting rack in the pan and spray with cooking spray. While the oven heats, let the lamb stand at room temperature.
3. Transfer the lamb to the prepared rack. (Reserve the marinade left behind.)
4. Add 1 cup hot water to the roasting pan. Roast the lamb for 15 minutes. Baste with the reserved marinade.Reduce the oven temperature to 32
5. Continue roasting until an instant-read thermometer inserted into the center of the roast registers 135F (for medium-rare), 1 3/4 to 2 1/4 hours more.To prepare couscous: About 20 minutes before the lamb is done, heat 2 tablespoons oil in a large nonstick skillet or saucepan over medium heat.
6. Add bell pepper and 1/4 cup ginger and cook, stirring, for 2 minutes. Stir in couscous, salt and pepper; cook, stirring, until the couscous is lightly toasted, 3 to 5 minutes.
7. Add kale and broth (or water); the pan will be full. Cover, reduce the heat to low, and simmer, stirring once or twice, until the liquid is absorbed and the couscous is tender, 12 to 15 minutes. Fluff with a fork and spread the mixture on a large serving platter.
8. Let the meat rest on a clean cutting board for 10 minutes.
9. Cut off the string, cut the lamb into 1/2-inch-thick slices and arrange on the bed of couscous.
Nutrition Information:
covered percent of daily need
