Lamb Roast with Couscous and Carrots

You might accompany this meal with some sort of flatbread, such as pita.

Roast Lamb

lamb roast
dry white wine
onion, minced
garlic, minced
thyme, marjoram, rosemary
cracked peppercorns
olive oil
salt & pepper

Marinate lamb roast overnight in mixture of wine, olive oil, onion, garlic, herbs, and pepper corns. Dry and rub with a paste of oil, salt, pepper, and more herbs. Put in a 450° oven, reduce to 350° after 15 minutes, and cook to an internal temperature of 140° (one hour or more depending on size).

Couscous

1/2 onion, diced
1 leek, diced
1 carrot, shredded
1/2 cup dried apricots, chopped
1 cup couscous
1 1/2 cups water
olive oil
cumin, thyme, cinnamon, nutmeg
salt & pepper

Sauté onion, leek, carrots, herbs, and spices with oil in a saucepan. Add fruit and water. When it begins to boil, stir in couscous, remove from heat, cover, let sit for ten minutes, fluff, and serve.

Carrot Salad

3 large carrots
1/2 cup olive oil
1/4 cup lemon juice
orange zest
1 tablespoon confectioner's sugar
cumin, cinnamon, cayenne
dried mint
salt & pepper

Chop carrots. Mix all other ingredients into a dressing and dress.