6cupshot couscous(cooked according to package directions; to serve)
Instructions
In a small food processor, combine the garlic, rosemary, thyme, zest, salt, and pepper. Rub the mixture all over the lamb, and let it sit for 30 to 45 minutes, to come to room temperature.
Meanwhile, preheat the oven to 225 F.
Place the lamb on a rack in a roasting pan. Roast the lamb in the oven for about 2 ½ to 2 ¾ hours, until it reaches an internal temperature of 220 F on an internal thermometer. Turn the heat up to 500 F. and let the meat cook for another 15 minutes (the temperature in the oven will climb but may not quite reach 500 F within 15 minutes, which is fine). Remove it from the oven, transfer the lamb to a cutting board, tent it with foil, and let the meat sit for at least 30 minutes.
While the meat is resting, make the tzatziki. Peel the cucumber. Slice in half lengthwise, and scrape out the seeds with a teaspoon. Grate the cucumber using the large holes on a box grater or the grating blade in a food processor. Toss the cucumber with the fennel, if using, and ½ teaspoon kosher salt and place in a strainer over a bowl or in the sink. Let sit for about 20 minutes.
Squeeze or press down on the cucumber mixture to press out any extra liquid, then, in a medium bowl, combine the cucumber mixture with the mint, oregano, lemon juice, garlic, and yogurt. Stir well, and add pepper and any additional salt as needed. Transfer to a serving bowl with a spoon.
Slice the lamb and arrange it over the couscous. Serve with the tzatziki on the side
Notes
Use Greek yogurt to make the tzatziki, which is thicker and smoother than regular yogurt. Also, go for the 4 or 5% fat version; it’s so much richer and more flavorful than the low or nonfat, and you really aren’t going to be serving up that much of the condiment with your lovely slow-cooked lamb.