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1
Make 10 slits throughout the loin of lamb.
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2
Stuff each slit with a piece of garlic.
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3
In a mixing bowl, combine the oil, rosemary, and zest.
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4
Season with salt and pepper.
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5
Mix well.
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6
Rub the entire loin of lamb with the rosemary mixture.
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7
Wrap the loin tightly in plastic wrap and refrigerate for at least 24 hours.
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8
Remove the lamb from the refrigerator and bring to room temperature.
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9
Remove the plastic wrap and discard.
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10
Preheat the oven to 400 degrees F.
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11
Place the lamb in a roasting pan and place in the oven.
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12
Roast for 15 minutes.
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13
Reduce the heat to 350 degrees F and continue to slow-roast for 45 minutes to 1 hour, or until the internal temperature reaches 135 degrees F. Remove from the oven and set the lamb on a carving board, reserving the pan juices.
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14
Allow the lamb to sit for about 10 to 15 minutes before serving.
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15
The roast will be a perfect medium rare.
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16
Pour off most of the fat from the pan, leaving about 2 tablespoons of the fat and the brown particles.
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17
Place the pan on the stove over medium heat, stir in the flour and cook for 1 minute, stirring constantly.
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18
Add the stock and bring to a boil.
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19
Season with salt and pepper, and cook for 3 to 4 minutes, or until slightly thickened.
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20
Slice the lamb into individual slices.
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21
Serve with the couscous and the pan sauce.
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22
Garnish with parsley.
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23
Place couscous in a large bowl.
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24
Cover with boiling water.
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25
Cover bowl with plastic wrap and let sit for 30 minutes.
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26
Remove plastic wrap and fluff with a fork.
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27
Add pine nuts, currants, parsley, shallots, lemon zest, lemon juice, and olive oil and mix well.
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28
Season with salt and pepper.
