Anonymous Fri Oct 07 12:04:05 2005

1 1-1/2-pound lean lamb leg

1/2 cup chopped onion (about

1 medium)

1/4 cup chopped fresh parsley

2 tablespoons lemon juice

1 teaspoon ground cinnamon

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/8 teaspoon ground red pepper

(cayenne)

2 cloves garlic, finely chopped

3 cups hot cooked couscous

1/4 cup chopped fresh mint leaves

Red pepper sauce, if desired

Trim fat from lamb leg. Cut lamb into 1-1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center. Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.

6 servings