Roasted Leg of Lamb with North African Spices, Lemon, and Onions

Photo by Cookbook cover image courtesy of Random House
Ingredients
- 3 tablespoons coarse sea salt
- ¼ cup olive oil
- 1/3 cup dry white wine
- 1 teaspoon garlic
- 1 teaspoon fresh rosemary leaves
- 2 tablespoons Harissa or Aleppo or Mara's pepper
- ¼ cup fresh lemon juice
- + 7 more ingredients
-
- ½ teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 3 teaspoons caraway seeds
- 2 teaspoons dried Greek oregano or savory
- 1 5-to 6-pound bone-in leg of lamb
- 3 fresh rosemary sprigs
- 1 pounds medium or small red onions
In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, 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 o...
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