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TRIED & TRUE RECIPES

Roast Leg of Lamb with North African Spices

An extraordinary culinary adventure awaits! You can easily serve ten guests with this special lamb recipe.

1 well-trimmed 5-6-pound boneless leg of lamb

1 Tbsp kosher salt
2 tsp dried oregano
2 tsp dried rosemary
1 tsp cumin seeds
½ tsp turmeric
2 Tbsp Harissa
1 tsp chopped garlic
¼ cup olive oil

¼ cup fresh lemon juice
1/3 cup dry white wine, or more if needed

In a spice grinder or clean coffee grinder, grind the salt, oregano, rosemary, cumin and turmeric to a fine powder. Transfer to a bowl and add the Harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Wrap tightly in plastic wrap and refrigerate overnight.

Preheat oven to 450 degrees. Place the leg of lamb fat side down in a roasting pan and roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. Reduce the oven temperature to 375 degrees and roast for 1 hour, basting every 15 minutes with the pan juices. If the pan dries out, add a little more wine. The lamb is done when an instant read thermometer reads 135 degrees.

Let the lamb rest about 15 minutes, covered with foil, before carving.

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