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1
Preheat the oven to 425.
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2
In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme and peppercorns.
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3
Add the onions, garlic and jalapenos in an even layer.
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4
Season the lamb all over with salt and pepper and place it in the roasting pan, fat side up.
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5
Braise the lamb, uncovered, for 45 minutes until it just starts to brown.
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6
Reduce the oven temperature to 325 and braise for about 2 hours and 30 minutes longer, until the meat is nicely browned and starting to pull away from the bone.
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7
Transfer the lamb to a carving board and let stand for 10 minutes.
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8
Strain the braising liquid into a medium saucepan and skim off the fat.
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9
Boil the liquid until slightly reduced, about 10 minutes.
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10
Season the jus with salt and pepper; keep warm.
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11
Combine all of the ingredients in a food processor and puree until smooth.
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12
Season with salt and pepper.
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13
Transfer to a bowl.
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14
Combine all of the ingredients in a medium bowl and toss well.
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15
Season with salt and pepper.
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16
Cut the strings off of the lamb and carve the meat into 1/2-inch-thick slices.
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17
Arrange the lamb on a bed of couscous on a large, deep platter.
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18
Drizzle the jus and spiced yogurt over the lamb, top with the herb salad and serve.
