Step 1

Prepare the ingredients

Step 2

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Cut off the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then large dice. In a medium bowl, combine the harissa paste and 2 teaspoons of olive oil. Add the zucchini pieces, onion wedges, and diced bell pepper; season with salt and pepper. Toss to coat. Pit and roughly chop the dates. Pick the mint leaves from the stems. Roughly chop the pistachios.

Step 3

Roast the lamb & vegetables

Step 4

Line a sheet pan with foil. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to one side of the sheet pan, bone side down; drizzle with olive oil. Roast 10 minutes. Leaving the oven on, remove from the oven and carefully add the seasoned vegetables to the other side of the sheet pan. Return to the oven and roast 17 to 19 minutes, or until the vegetables are tender when pierced with a fork and the lamb is cooked to medium (125°F), or until cooked to your desired degree of doneness.* Transfer the roasted lamb to a cutting board and let rest at least 10 minutes. *The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F. Roast the lamb for an additional 4 to 6 minutes to achieve this.

Step 5

Cook & finish the couscous

Step 6

While the lamb rests, in a small pot, combine the couscous, broth, and 1/3 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add the chopped dates and pickled peppers; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

Step 7

Slice the lamb & serve your dish

Step 8

Slice the rested lamb between each bone. Serve the sliced lamb with the tzatziki and finished couscous. Top the couscous with the roasted vegetables, cilantro sauce, mint leaves (tearing just before adding), and chopped pistachios. Enjoy!