Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale
A stunning main course for the holidays, this ginger-flavored leg of lamb, served with kale and red pepper flecked couscous, will win you accolades, even though it's easy to put together. The festive-looking couscous could be served on its own as a side with roast chicken.
Make Ahead Tip: Marinate the lamb (Steps 1-3) up to 24 hours ahead.
Equipment: Kitchen string
Tip: Israeli couscous is small, pearl-shaped pasta made from semolina flour (not to be confused with tiny-grained, quick-cooking couscous). Look for it near other Middle Eastern dry goods in well-stocked supermarkets or specialty foods stores. If you can't find it, orzo can be used as a substitute.
2 starch, 1 vegetable, 3 medium-fat meat