Roasted Leg Of Lamb With North African Spices, Lemon, And Onions
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Coarse Sea Salt3 tsps
Caraway Seeds1 tsp
Cumin Seed1 tsp
Ground Turmeric2 tbsps
Harissa1 tsp
Garlic (chopped)1 cup
Olive Oil1 cup
Lemon Juice (fresh)Directions:
1
In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder
2
Transfer to a bowl and add the harissa and chopped garlic
3
Add the olive oil to make a thick paste
4
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
5
Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight
6
Bring to room temperature before roasting
7
Preheat the oven to 450°F
8
Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer
9
Roast for 20 minutes
10
Mix the lemon juice and wine in a small bowl
11
Turn the meat and pour the lemon-wine mixture over it
12
(If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack
13
) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices
14
If the pan dries out, add a little more wine
15
Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices
16
Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F
17
Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside
18
(Leave the oven on
19
) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce
20
Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges
21
Turn the oven to broil
22
Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling
23
Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table
24
In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder
25
Transfer to a bowl and add the harissa and chopped garlic
26
Add the olive oil to make a thick paste
27
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
28
Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight
29
Bring to room temperature before roasting
30
Preheat the oven to 450°F
31
Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer
32
Roast for 20 minutes
33
Mix the lemon juice and wine in a small bowl
34
Turn the meat and pour the lemon-wine mixture over it
35
(If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack
36
) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices
37
If the pan dries out, add a little more wine
38
Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices
39
Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F
40
Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside
41
(Leave the oven on
42
) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce
43
Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges
44
Turn the oven to broil
45
Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling
46
Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table