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

Roasted Leg of Lamb with North African Spices, Lemon, and Onions
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 3 fresh rosemary sprigs
  • ¼ cup olive oil
  • 1 teaspoon garlic
  • 1 pounds medium or small red onions
  • 1/3 cup dry white wine
  • 2 tablespoons Harissa or Aleppo or Mara's pepper
  • 1 teaspoon fresh rosemary leaves
  • + 7 more ingredients
    • 3 tablespoons coarse sea salt
    • 2 teaspoons dried Greek oregano or savory
    • ½ teaspoon ground turmeric
    • 1 teaspoon cumin seeds
    • 3 teaspoons caraway seeds
    • 1 5-to 6-pound bone-in leg of lamb
    • ¼ cup fresh lemon juice

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...

View full recipe at Epicurious

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