My friend, the great baker, Dorie Greenspan, published a wonderful cookie recipe in her book "Dorie’s Cookies" called World Peace Cookies because a friend told her that "if everyone in the world could have these cookies, there would be planetary peace."
I was so taken with the name that when we created this recipe with Israeli Couscous, a beadlike pasta, and Ras el Hanout, a spice blend popular in the Islamic world, I knew instantly what to name it. Dorie gave it her blessing.
Makes. 4 servings
Takes. Dry brine 2 hours, 10 minutes to make the couscous, about 8 minutes for the lamb
Special tools. Metal skewers
2 tablespoons Ras el Hanout
1 ¾ pounds boneless leg of lamb, after it is trimmed of fat and gristle
Morton’s kosher salt
Freshly ground black pepper
1 small white or yellow onion
1 tablespoon vegetable oil
2 (8.8-ounce) packages Israeli couscous, about 3 cups
4 cups low-sodium chicken broth
½ teaspoon white miso
2 grilled peppers
Pomegranate-Walnut Vinaigrette (see below)
About the lamb.You will probably need to buy 2 ½ to 3 pounds of lamb to get 1 ¾ pounds of meat after trimming. Maybe more if there is bone.
1) Prep. Cut the lamb into 2-inch cubes. We want large cubes so the surfaces can brown properly without overcooking the center of the meat. In a large bowl, toss the lamb cubes with ¾ teaspoon salt. Add the Ras el Hanout and make sure all the surfaces are evenly coated with the salt and spice mixture. Let stand for 2 hours.
2) Make the couscous. Finely chop the onion. Warm 1 tablespoon of oil in a saucepan on the side burner or indoors, over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous; cook and stir until the couscous has just begun to pick up a little brow, about 6 minutes. Add the chicken broth and miso. Bring to a boil over high heat. Immediately reduce the heat to a simmer, cover the pan, and simmer for about 8 minutes, until tender and all the liquid is absorbed.
3) Fire up.Set up your cooker for 2-zone cooking and aim for a little less than warp 10 at the grate level on the direct side.
4) Cook.Preheat a grill topper over direct heat. Coat the lamb cubes lightly with olive oil. Grill the lamb in the grill topper, lid up, flipping with tongs every 1 to 2 minutes, until crusty brown on the outside and pink within, 130 to 135°F.
5) Serve.Transfer couscous to a platter and top with cubes of lamb and the peppers. Drizzle the vinaigrette over all.
Pomegranate Walnut Vinaigrette
Makes.About 1 ¼ cups
Takes.About 5 minutes
1 small shallot
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 ¼ tablespoons Dijon mustard
1 tablespoon honey
1/3 cup extra-virgin olive oil
1/3 cup walnut oil
\Mince the shallot. You should have about ¼ cup. Combine all the ingredients in a jar with a lid. Shake briskly just before serving.
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