- 2 lamb breasts, ribs on
- Harissa Sauce:
- 4 tablespoons mayonnaise
- 3 tablespoons harissa paste
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 tablespoon olive oil
- 1/4 cup raisins
- 1/4 cup toasted almonds, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- In a small bowl, mix together the cumin, coriander, cinnamon, paprika, saffron, salt, garlic, preserved lemon, and olive oil to make a paste. Rub the paste over the lamb breasts, cover, and refrigerate for at least 4 hours or overnight.
- Prepare a grill with a lid for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
- Put the lamb breast skin-side down on the cooler side of the grill and put the lid on. Set the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Cook for 3 hours, turning every 45 minutes, until the meat has shrunk away from the bones, is tender and the skin is crisp.
- While the lamb is cooking, prepare the couscous. In a medium bowl, combine the couscous, boiling water, and olive oil. Cover and let sit for 5-10 minutes, or until the couscous has absorbed all the water. Fluff the couscous with a fork and stir in the raisins, almonds, parsley, and cilantro.
- To make the harissa sauce, mix together the mayonnaise, harissa paste, honey, lemon juice, salt, and pepper in a small bowl. Adjust the seasoning to taste.
- To serve, slice the lamb breast following the rib bones and serve with the couscous and harissa sauce. Garnish with fresh cilantro and lemon wedges, if desired. Enjoy the delicious flavors of Moroccan cuisine!