She uses feta cheese from Capriole in Blue River, Wisconsin, but any fresh, white, tender, nonsalty fetastyle goat cheese will do. You will need a large (gallon-size) freezer-strength plastic bag and a mallet for pounding out the lamb.
Working with one piece at a time, put the pieces of lamb in a plastic bag with all but one of the edges cut off and gently pound the lamb until it forms a cutlet
Arrange the spinach mixture equally along one edge of each flattened lamb piece and sprinkle the feta on top. Roll up the lamb tightly, folding in the ends before the last turn. Make sure you roll in the appropriate direction so that when the cooked lamb is sliced, the cut is against the grain.
Meanwhile, put the onion and remaining olive oil in the sauté pan, cover, and cook over low heat until the onion is softened and translucent, about 5 minutes. Add the parsley and cook uncovered for 1 minute. Pour in the stock. Bring to a boil and add the couscous and
Serve with a bed of the couscous in the center of each of 4 hot large plates. Cut each roll diagonally across the grain into 3 or 4 sections and place in a pile against each other in the center of the couscous.
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