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

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

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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