Ingredients

• 1 small onion, chopped
• 3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 2 jalepeño or serrano peppers, seeded and minced
• 3 tablespoons sweet paprika
• 1 tablespoon plus 1 tablespoon kosher salt
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup olive oil, plus 1 tablespoon
• 1/4 cup fresh lemon juice, divided
• 1 leg of lamb, deboned and butterflied, untied, about 3 to 3-1/2 pounds
• FOR THE COUSCOUS:
• 2 cups chicken or vegetable broth
• 4 tablespoons olive oil, divided
• 3/4 teaspoon salt, plus more for seasoning
• 1 box couscous, prepared according to package directions using the broth above
• 1/4 cup pitted and coarsely chopped oil-cured olives
• 2 scallions, minced
• 2 tablespoons freshly chopped mint leaves
• 2 tablespoons freshly chopped parsley leaves
• 1/2 lemon, zested
• Freshly ground black pepper
• Lemon wedges, for serving
• Special equipment: butcher's twine

Directions

In a food processor, combine the onion, ginger, garlic, jalapeño, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth. While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.

Place the lamb on a clean work surface, skin and fat side down. 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. 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. Allow lamb to marinate for at least 6 hours, and up to overnight.

Preheat grill to medium-high heat.

Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides with 1 tablespoon of olive oil. Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking. 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. Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.

For the couscous:

Heat the broth in a medium saucepan. Add 2 tablespoons of olive oil and 3/4 teaspoon salt. When the broth comes to a boil, add the couscous, stir, cover and let sit for 5 minutes. Uncover the couscous, fluff with a fork, and add the remaining 2 tablespoons of olive oil, olives, scallions, mint, parsley and lemon zest, season with salt and pepper, to taste.

For assembly:

Cut the butcher's twine away from the lamb and slice into thin slices. Serve the couscous with lemon wedges for guests to add more lemon juice, to taste.