Moroccan Lamb with Preserved Lemon Couscous

Spice Rub and Lamb

• 1 lemon
• 1 bunch parsley leaves only
• 16 garlic cloves divided
• 5 tbsp ras el hanout
• 2 tsp salt
• 2 oz extra virgin olive oil
• 1 leg of lamb, boneless (6-8 lb)
  or 1 leg of lamb, bone in (8-10 lb)

Yogurt Sauce

• ½ bunch cilantro
• 12 oz plain yogurt
• 1 - 2 tsp ras el hanout
• 2 oz honey

Preserved Lemon Couscous

• 14 oz couscous
• 1 - 2 preserved lemons
• 18 oz chicken stock
• 6 oz dried cherries
• 2 oz pine nuts
• ½ bunch fresh cilantro, chopped plus extra to garnish