On the Grill
Leg of Lamb with Aleppo Pepper & Lemony Couscous Salad
1 cup plain fat-free yogurt
2 garlic cloves, minced
1½ teaspoons salt
1 teaspoon dried mint
1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
1 (2-pound) boneless leg of lamb, trimmed and butterflied
2 red bell peppers
2 zucchini, cut into ½-inch lengthwise slices
1 small eggplant (about ¾ pound) unpeeled and cut into ½-inch rounds
3 cups hot cooked whole wheat couscous
¼ cup lemon juice
¼ cup chopped fresh flat-leaf parsley
1 Combine yogurt, garlic, 1 teaspoon of salt, the mint, and ¼ teaspoon of Aleppo pepper in large zip-close plastic bag; add lamb. Squeeze out air and seal bag; turn to coat lamb. Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
2 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3 Place bell peppers on grill rack and grill, turning occasionally, until peppers are softened and skins are blackened, about 10 minutes. Transfer to clean large zip-close plastic bag; seal bag. Let peppers steam 10 minutes.
4 Meanwhile, lightly spray zucchini and eggplant with nonstick spray. Place on grill rack and grill, turning, until softened and lightly browned, about 6 minutes. Transfer to cutting board; let cool.
5 Wipe off excess yogurt mixture from lamb. Place on grill rack and grill, turning, until instant-read thermometer inserted into thickest part of lamb registers 145°F for medium, about 25 minutes. Transfer to cutting board. Let stand 10 minutes.
6 Meanwhile, peel and seed roasted bell peppers and coarsely chop. Transfer to serving bowl. Chop zucchini and eggplant and add to bowl along with couscous, lemon juice, parsley, and remaining ½ teaspoon salt and ¾ teaspoon Aleppo pepper. Toss until mixed well. Cut lamb across grain into 32 slices. Serve with couscous salad.
PER SERVING (4 slices lamb and 1 cup couscous salad): 284 Cal, 10 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 90 mg Chol, 541 mg Sod, 21 g Carb, 6 g Sugar, 4 g Fib, 29 g Prot, 98 mg Calc.
FYI Aleppo pepper comes from northern Syria near the town of Aleppo. It has a medium level of heat with fruity undertones, as well as hints of cumin and salt. Use it to add authentic chile flavor to Mediterranean dishes. It can be purchased online at thespicehouse.com and at kalustyans.com.