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

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

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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