Spiced Leg of Lamb with Nutty Israeli Couscous – Burlap & Barrel

Ingredients

• 3 1/2 lbs boneless leg of lamb — take out of the fridge for one hour before roasting
• 1 medium yellow onion, sliced — use to raise the lamb off the roasting pan
• ½ tsp cinnamon stick
• ½ tsp turmeric powder
• ½ tsp white peppercorns
• 1 Tbsp Kashmiri Masala
• 1 tsp freshly ground nutmeg
• 1 tsp Spanish smoked paprika
• 1 Tbsp full-fat yogurt
• 1 tsp Dijon mustard
• 1 sprig fresh rosemary — sprig, finely chopped, do not substitute for dry
• 2 medium quince — optional for perfuming the meat
• 1 large shallot
• 1 sprig fresh rosemary
• 3 fresh bay leaves
• 4 juniper berries
• Olive oil — enough to cover the shallots
• 1 cup Israeli couscous (pearl)
• ⅓ cup raw pine nuts
• 3 Tbsp shallot
• Salt to taste
• Ground Black Pepper to taste