Lemon Lamb

• Olive oil spray
• 1 shallot, or 1/2 small yellow onion, chopped
• 1/2 cup couscous
• 1/2 cup broth (preferably beef) or water
• 1/2 to 3/4 pound boneless lamb, cubed
• Sea salt and freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 2 or 3 garlic cloves, chopped
• 2 teaspoons grated lemon zest
• 1/2 cup pitted olives, halved
• 2 medium tomatoes, sliced 3/4 inch thick
• 10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the shallot in the pot.
4. Pour in the couscous and add the broth.
5. Stir to make an even layer.
6. Put the lamb on the couscous and lightly season with salt and pepper.
7. Sprinkle with the oregano, parsley, garlic, and lemon zest.
8. Add a layer of olives.
9. Lay the tomatoes on top followed by the asparagus.
10. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 908
13. Protein: 86g
14. Carbohydrates: 57g
15. Fat: 244g
16. Cholesterol: 244mg
17. Sodium: 138mg
18. Fiber: 6g

olive oil spray, shallot, couscous, broth, lamb, salt, oregano, parsley, garlic, lemon zest, pitted olives, tomatoes, stalks

Taken from www.epicurious.com/recipes/food/views/lemon-lamb-378809 (may not work)