Gloria & Penny's Lamb with Couscous & Roasted Figs - Kickoff Cook Off Recipe

Try this great recipe from the football fans and players on TLC's Kick Off Cook Off.

See more recipes from TLC's KICK OFF COOK OFF, a new cooking competition that slams together America's two favorite pastimes: football and cooking!

INGREDIENTS

For marinade: 2 cups plain yogurt 1/4 cup distilled white vinegar 1/4 cup olive oil 3 tablespoons lemon juice 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon dried oregano 2 bay leaves 3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips dash of granulated saffron with sugar diluted in 2 tablespoons of hot water 2 tablespoons olive oil For the garnish: thick Greek yogurt with diced cucumber and minced garlic salt pepper lemon zest 2 tomatoes thinly sliced 1 onion thinly sliced 1/2 bunch frest mint leaves For the Mediterranean couscous: 2 cups instant couscous 1/4 cup dried cranberries that have been sauteed with butter 1/4 cup sliced almonds toasted 1/4 cup chopped flat leaf parsley salt freshly ground black pepper For the roasted figs: 1 package large black figs 3 ounces Stilton blue cheese 3 ounces chorizo 2 tablespoons pancetta 2 tablespoons carmelized onions For the balsamic maple butter reduction 3 tablespoons butter 1 cup balsamic vinegar 1 tablespoon olive oil 1 tablespoon maple syrup

PREPARATION:

To prepare the lamb:

1. Pour the saffron liquid over the lamb and massage it in and let sit for a few minutes.

Whisk together the yogurt

2. Add the thinly sliced lamb
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sautee garlic and onion
4. Serve with couscous and a roasted fig on the side and garnish with yogurt mixture, tomatoes, onion, and fresh mint leaves to serve.

To prepare the Mediterranean couscous:

1. Check couscous package instructions to see how much boiling water you will need.
2. Place couscous and cranberries in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes.
3. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined.
4. Season with salt and pepper, to taste. Serve hot or at room temperature.

To prepare roasted figs:

1. Preheat oven to broiler.
2. Wash figs gently.
3. Cut open figs but not all the way through. Stuff with cheese, chorizo and pancetta.
4. In an oven dish drizzle olive oil and arrange figs. Drizzle a little olive oil and stick under broiler for 5 to 7 minutes. You don’t want fig to lose its shape but the chorizo and cheese have to melt and cook.
5. Remove from oven and arrange on platter. Drizzle over the balsamic, maple butter reduction and garnish with greens!

To make the balsamic maple butter reduction:

1. Melt the butter, add balsamic vinegar and maple syrup till it reduces into a sauce and pour over figs.

This recipe appears in: Lamb