Harissa Roasted Leg of Lamb
Ingredients
The lamb
-
5 ½ – 6 ½
lb
leg of lamb, bone-in
-
8–10
cloves
fat garlic
-
2
pieces
shallots, quartered
-
3–4
tablespoons
Harissa Paste
-
2
tablespoons
preserved lemons (or 1 tablespoon lemon zest)
-
2
teaspoons
salt
-
2
teaspoons
cumin
-
1
teaspoon
caraway seeds, optional
-
1
teaspoon
pepper
-
2
tablespoons
fresh thyme (or one tablespoon dried)
-
2
tablespoons
olive oil
-
½
cup
thick whole milk yogurt, plain
Optional ingredients
-
to taste
roasting vegetables (potatoes, carrots, parsnips, onions, etc.)
Instructions
- 1. Trim the fat off the leg of lamb if desired and score all sides about ½ inch deep, sprinkling generously with salt. Let it come to room temperature for at least 1 hour.
- 2. Preheat the oven to 350°F.
- 3. In a food processor, blend garlic, shallots, harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme, and olive oil until chopped. Add yogurt and pulse a few times.
- 4. Place the lamb on a rack in a roasting pan and apply the marinade generously, ensuring it gets into the slits and cuts. Add any optional roasting vegetables around the lamb.
- 5. Roast in the oven for about 20 minutes per pound, loosely covered with foil for the first hour. Remove the foil after an hour and check the temperature.
- 6. Once the internal temperature reaches 125-130°F, remove from the oven, tent with foil, and let it rest for 15-20 minutes before cutting.
Nutrition Facts (estimated)
Servings
8
Calories
576
Total fat
40.2g
Total carbohydrates
2.6g
Total protein
48.1g
Sodium
680.3mg
Cholesterol
215.1mg
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