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1
In a food processor, combine the onion, ginger, garlic, jalapeno, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth.
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2
While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.
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3
Place the lamb on a clean work surface, skin and fat side down.
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4
Rub half of the spice mixture over the lamb, then roll up tightly to form a cylinder shape and tie in 1 1/2-inch increments with butcher's twine.
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5
Rub the outside of the lamb with the remaining spice mixture and transfer to a plastic food storage bag just large enough to hold the lamb.
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6
Allow lamb to marinate for at least 6 hours, and up to overnight.
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7
Preheat grill to medium-high heat.
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8
Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides 1 tablespoon of olive oil.
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9
Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking.
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10
Grill until an instant-read thermometer inserted into the center of the lamb registers 145 degrees F for medium-rare, about 1 1/2 hours.
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11
Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.
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12
Heat the broth in a medium saucepan.
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13
Add 2 tablespoons of olive oil and 3/4 teaspoon salt.
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14
When the broth comes to a boil, add the couscous, stir, and cover and let sit for 5 minutes.
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15
Uncover the couscous, fluff with a fork, and add the remaining 2 tablespoons of olive oil, olives, scallions, mint, parsley, and lemon zest, and season with salt and pepper, to taste.
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16
Cut the butcher's twine away from the lamb and slice into thin slices.
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17
Serve the couscous with lemon wedges for guests to add more lemon juice, to taste.
