Moroccan Lamb with Preserved Lemon Couscous

Spice Rub and Lamb

• 1 lemon
• 1 bunch parsley, fresh, leaves only
• 16 garlic cloves, divided
• 5 tbsp ras el hanout
• 2 tsp salt
• 60 g extra virgin olive oil
• 1 lamb leg, boneless (2.5 kg-3.5 kg)
  or 1 lamb leg, bone in (3.5 kg-4.5 kg)

Yoghurt Sauce

• ½ bunch cilantro, fresh
• 340 g plain yoghurt
• 1 - 2 tsp ras el hanout
• 60 g honey

Preserved Lemon Couscous

• 395 g couscous
• 1 - 2 preserved lemons
• 510 g chicken stock
• 170 g dried cherries
• 60 g pine nuts
• ½ bunch cilantro, fresh, plus extra to garnish