Moroccan Grilled Lamb with Golden Couscous Salad

Ingredients

• 1/4 cup each lemon juice and olive oil
• 1 Tbsp chopped garlic
• 1 1/2 tsp each ground coriander and ground cumin
• 1 tsp each ground cinnamon, paprika and salt
• 1/4 tsp ground black pepper
• 1 boned, butterflied leg of lamb (about 2 lb), excess fat trimmed

Cooking Instructions

Marinade: Shake ingredients in gallon-size ziptop bag to blend. Add lamb; turn to coat. Refrigerate, turning occasionally, at least 2 hours.

Heat outdoor grill or stovetop grill pan.

Place meat on grill. Grill 10 minutes on each side or until an instant-read thermometer inserted in thickest part registers 140°F for medium-rare.

Transfer to cutting board; let rest 10 minutes (internal temperature will rise about 5 degrees). Slice meat; serve with couscous salad.