1Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander and oil; smear over lamb. Let rest at room temperature.
2In a baking dish, place lamb; roast at 425ºF for 30 minutes. Reduce oven temperature to 325ºF. Add olives, lemon rind and broth. Cook until internal temperature is 130ºF for medium-rare, about 11/2 hours. Let stand for about 10 to 15 minutes.
3Place lamb on a cutting board and slice. Pour pan sauce into a measuring cup; spoon off fat. Serve with couscous tossed with mint and scallions.
Recipe and image provided by the American Lamb Board
http://superiorfarms.com/wp-content/uploads/2016/03/Braised-Leg-of-Lamb-with-Preserved-Lemons-and-Green-Olives.jpg666500Superior Farmshttp://superiorfarms.com/wp-content/uploads/2015/12/superior_farms-Logo01.pngSuperior Farms2016-03-04 23:59:032016-03-04 23:59:52Braised Leg of American Lamb with Preserved Lemons and Green Olives