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1
Blanch parsley in large pot of boiling salted water for 30 seconds.
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2
Drain.
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3
Transfer to bowl of ice water and cool.
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4
Drain well.
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5
Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; puree until well blended.
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6
Strain into small bowl, pressing on solids to extract as much liquid as possible.
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7
Mix in lemon juice.
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8
Season with salt and pepper.
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9
(Parsley jus can be made 1 day ahead.
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10
Cover; chill.
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11
Let stand 1 hour at room temperature before serving.)
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12
Preheat oven to 400F.
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13
Sprinkle lamb with cumin, salt and pepper.
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14
Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat.
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15
Add lamb; cook until brown on all sides, about 3 minutes.
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16
Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare.
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17
Transfer lamb to cutting board.
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18
Tent with foil to keep warm.
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19
Let stand 5 minutes.
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20
Meanwhile, saute sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes.
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21
Bring stock and curry powder to boil in medium saucepan.
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22
Mix in couscous.
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23
Cover; remove from heat.
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24
Let stand 10 minutes.
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25
Fluff couscous with fork.
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26
Add sausage and mint; toss to blend.
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27
Season couscous to taste with salt and pepper.
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28
Slice lamb.
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29
Spoon couscous onto plates.
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30
Surround with sliced lamb.
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31
Spoon parsley jus around lamb and serve.
