Mad Moroccan Lamb

(adapted from Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver)

This is a crazy dish. You may worry while cooking that this recipe will fail, but don't: the few simple steps are easy and most of the time the lamb is roasting in the oven - so, give yourself enough cooking time. The meal is inviting and unique, and your family and/or guests will think it is fantastic. To serve: Do not make a big fuss. Just bring the pan to the table - it is part of the fun.

Serves 8

For the Lamb:
You will need about a 4 1/2 pound shoulder of lamb, preferably organic. Note: If you can only find shoulder chops, they can be used, but will roast much faster. Do keep an eye on the meat as the lamb roasts in a pretty hot oven.

2 tsp. cumin seeds
2 tsp. coriander seeds
2 tsp. fennel seeds
2 tsp. freshly ground black pepper
2 tsp. dried red chilies
2 tsp. kosher salt
2-3 sprigs of rosemary

For the Chickpeas:
good olive oil
3 medium-size red onions, peeled and sliced thinly
1 cinnamon stick
a bunch of thyme leaves, roughly chopped or about 2 tsp. of dried thyme
2 tsp. kosher salt
freshly ground pepper
2 15-oz. cans of chickpeas
1 c. good balsamic vinegar

For the Couscous:
5 c. of chicken stock
1 c. chopped raisins, cranberries or apricots (or a mix of)
5 c. couscous
2 lemons, cut in quarters

For Serving:
1 pint plain yogurt
a big handful of fresh cilantro and mint leaves
1 fresh red chilli, deseeded and finely sliced (optional)

Step 1 - Roast the Lamb: Preheat oven to 425 degrees. Score lamb in criss-crosses about 1 inch apart. In a grinder or mortar & pestle, smash spices and salt until you have a good mix. Rub spices all over meat and push rosemary sprigs into the flesh. Put lamb in a roasting pan and place in oven to cook for about 1 1/2 hours. Note: As with any meat, cut into it to see if it looks done or use a meat thermometer to check its temperature.

Step 2 - Prepare the Chickpeas: Place 3 Tbls. olive oil in a saucepan and fry onions, cinnamon and thyme with a pinch of salt and pepper until soft, about 15 minutes. Add about 2 1/2 cups of water and 1 c. of vinegar to the onions (yes, it may seem like a lot of liquid). Simmer on medium until it thickens, add chickpeas and remove from stove. Let stand.

Step 3 - Prepare the Couscous: Bring stock to a boil in a large pan and add dried fruit. Simmer slowly for about 5 minutes to let fruit plumpen. Turn off heat, add a good pour of olive oil and couscous, stir quickly and then cover to let couscous soak up the liquid. When there is no liquid left (after about 10 minutes) drizzle with more olive oil and salt.

Step 4 - Assemble the dish: When lamb is golden and roasted, turn the heat down to about 400 degrees. Take lamb out of the roasting pan, pour away fat, and place pan on a burner over low heat. Add a little water and scrape any sticky bits off the bottom. Turn off heat.

Get a large pot (at least 4-5 inch high sides) and rub the bottom and sides with olive oil. Sprinkle about 1 inch of couscous on the bottom and more around the sides, pushing it with a spatula helps it to stick to the sides. Spoon chickpea mix into the middle (making sure to remove cinnamon stick), put lamb on top, pour the pan juices over it, and completely cover with the rest of the couscous. Put lemon quarters around the sides of the pan on top of the couscous. Cover with aluminum foil, then put it in the oven for another hour. Remove from oven and use a knife or fork to pull some of the couscous away - the meat should pull away from the bone. Let stand.

To Serve: Bring the entire pot to the table, add a squeeze from the cooked lemon and dollop on the yogurt. Sprinkle with cilantro, mint, and sliced red pepper.