ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS
Provided by Aglaia Kremezi
Categories Wine Garlic Herb Lamb Olive Onion Broil Roast Dinner Lemon Rosemary Meat Spice Oregano Caraway Cumin Coffee Grinder Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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 of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
- Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
- Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. 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. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
- Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
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Sara Jolie
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
Edward Joslin
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Princess Benjamin
[email protected]The lamb was a little tough, but the flavors were still good.
Mikey Miller
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Mendi Evelyn
[email protected]This dish is easy to make and turned out delicious. The lamb was tender and juicy, and the spices were perfect.
Debbie Doremus
[email protected]I'm not a big fan of lamb, but this dish was surprisingly good. The spices really helped to enhance the flavor of the meat.
Tanya Harris
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb is so tender and flavorful, and the spices are incredible.
bea jones
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
Michael Marsh
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Hasan zeb
[email protected]The lamb was a little tough, but the flavors were still good.
Rayanna Mashups
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Anil Hamal
[email protected]This dish was easy to make and turned out delicious. The lamb was tender and juicy, and the spices were perfect.
Natasha Ann
[email protected]I'm not a big fan of lamb, but this dish was surprisingly good. The spices really helped to enhance the flavor of the meat.
William Willam
[email protected]This recipe is a keeper! The lamb was perfectly cooked and the spices were amazing. I will definitely be making this again.
Toilet Paper
[email protected]I substituted beef broth for the lamb broth and it turned out great!
Kinza Arooj
[email protected]The lamb was a little dry, but the flavors were still good.
YOU SUF
[email protected]This dish is a bit time-consuming to make, but it's worth it. The lamb is so tender and juicy, and the flavors are incredible. I highly recommend it!
Dave4246
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was so tender and flavorful, and the spices were amazing. I will definitely be making this again!
Md Ferdus
[email protected]This roasted leg of lamb was a hit at our dinner party! The North African spices, lemon, and onions created a delicious and flavorful dish that everyone loved. The lamb was tender and juicy, and the roasted vegetables were perfectly cooked.