North African Leg of Lamb with Couscous and Grilled Vegetables | Red Meat Recipes | Weber ID

Ingredients

• large shallots, about 225 grams total, each peeled and quartered
• 18 grams loosely packed fresh mint leaves
• 80 milliliters extra-virgin olive oil
• 60 milliliters fresh lemon juice
• large garlic cloves, peeled
• paprika
• kosher salt
• ground coriander
• ground cumin
• freshly ground black pepper
• ground cardamom
• ground cinnamon
• ground ginger
• ground turmeric
• ground allspice
• ground cayenne pepper
• boneless leg of lamb, 2.3 to 2.5 kilograms, butterflied, excess fat, sinew, and silver skin removed
• fennel bulbs (with fronds), about 570 grams total
• small butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 8- to 12-millimeter slices
• 455 grams medium zucchini, trimmed, each cut lengthwise into 8- to 12-millimeter slices
• large red bell peppers, each cut lengthwise into 8 wedges, stems and seeds removed
• 60 milliliters extra-virgin olive oil
• extra-virgin olive oil
• finely chopped shallots (about 240 grams)
• large garlic cloves, minced
• 1.2 liters reduced-sodium chicken broth
• boxes (each 10 to 12 ounces) 5-minute plain couscous
• 18 grams loosely packed fresh mint leaves, coarsely chopped, divided