Harissa Leg Of Lamb Recipe

Picture yourself at the helm of your kitchen, about to embark on a culinary adventure with a beautifully spiced leg of lamb as your trusty guide.

I adore the smoky richness of the Harissa Leg of Lamb. This dish, with the aromatic combination of harissa paste, cumin, and smoked paprika, packs in the nutrition.

And the infusion of garlic and fresh lemon zest makes the not-so-basic lamb leg a mouthwatering centerpiece.

Ingredients

• Harissa Paste: Adds smoky, spicy flavor; rich in vitamins E and B.
• Garlic: Boosts immunity; high in antioxidants and enhances savory flavor.
• Olive Oil: Heart-healthy fats; provides smooth texture and rich flavor.
• Ground Cumin: Earthy, warm spice; aids digestion and boosts immunity.
• Lemon Juice and Zest: Adds brightness; rich in vitamin C and antioxidants.

Ingredient Quantities

• 1 bone-in leg of lamb, approximately 4-5 pounds
• 3 tablespoons harissa paste
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon, zested and juiced
• Fresh mint leaves for garnish (optional)

How to Make this

1. Set your oven to 325°F (163°C) to heat before cooking.

2. In a small dish, mix together the following: 1/2 cup harissa paste, 1 minced garlic clove, 2 tablespoons olive oil, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon zest, and the juice of 1 lemon.

3. Dry the leg of lamb with paper towels, and then place it in a large roasting pan.

4. Ensure the lamb is thoroughly coated with the harissa marinade and that it is applied uniformly to all sides.

5. Let the lamb soak in the marinade for a minimum of 30 minutes at room temperature. For a more potent taste, cover and refrigerate the lamb for up to 12 hours.

6. Allow the lamb to sit at room temperature for approximately 30 minutes before roasting if the lamb is coming from the refrigerator.

7. Cook the lamb in a well-heated oven for either 2 or
2.5 hours, depending on your doneness preference. A well-done lamb will measure 145°F (63°C); a medium-lamb thousand will measure 135°F (57°C) in the center with a meat thermometer.

8. Take the lamb out of the oven and wrap it loosely in aluminum foil. Let it rest for 15-20 minutes before carving.

9. Cut the lamb into pieces and place them on a serving dish.

10. If desired, fresh mint leaves can be used to garnish and the dish served warm.

Equipment Needed

1. Oven
2. Small dish or mixing bowl
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Zester or grater
8. Juicer or reamer
9. Paper towels
10. Large roasting pan
11. Spoon or spatula for mixing and coating
12. Aluminum foil
13. Meat thermometer
14. Serving dish
15. Carving knife

FAQ

• Can I use boneless lamb instead of bone-in?Certainly, boneless leg of lamb is an option. Just keep in mind that the cooking time may need to be reduced, as it has a tendency to cook at a somewhat quicker pace.
• What is harissa paste and where can I find it?North African chili paste is a spicy blend of roasted peppers, spices, and herbs. You can find it in most grocery stores in the international foods section or online.
• Can I make this dish ahead of time?Certainly, you can soak the lamb overnight in the harissa mix, which will deepen the flavor penetration. Cook it on the day you intend to serve it.
• What is the best way to ensure the lamb is cooked to my liking?Check the internal temperature with a meat thermometer: 145°F for medium-rare, 160°F for medium, 170°F for well-done.
• Is there a substitute for harissa paste if I can’t find it?A homemade variety can be made by pureeing roasted red peppers, garlic, cumin, coriander, and smoked paprika with either chili flakes or cayenne for heat.
• What side dishes go well with this Harissa Leg of Lamb?Think about offering it with the fresh salad, the roasted vegetables, or the couscous, to get their spicy, in-your-face sort of flavor to really stand out.
• How should I store leftovers?Any leftover lamb should be stored in the refrigerator in an airtight container for no more than 3 days. It can also be frozen for up to 2 months.

Harissa Leg Of Lamb Recipe Substitutions and Variations

You can use sambal oelek or sriracha for a similar level of heat and flavor. Harissa paste:
Substitute olive oil with grapeseed oil or neutral-flavored avocado oil.
Cumin powder: Substitute garam masala or ground caraway for a spice profile that’s different from cumin.
Paprika, smoked: For alternatives, use regular paprika or chipotle powder.
If lemons are not available, lime zest and juice can be employed in their place.

Pro Tips

1. Marinade Penetration For even better flavor, make small slits in the lamb with a sharp knife before applying the marinade. This allows for deeper penetration of the flavors throughout the meat.

2. Overnight Marination While a 30-minute marination gives a good flavor, letting the lamb marinate in the refrigerator overnight will infuse the meat more deeply with the harissa and spices, enhancing the taste significantly.

3. Resting is Key Resting the lamb after cooking ensures that the juices redistribute throughout the meat, resulting in a more moist and tender texture. Resist the urge to cut it too soon.

4. Temperature Accuracy To achieve your desired level of doneness, use a meat thermometer rather than relying solely on time. Insert it into the thickest part of the lamb to avoid overcooking or undercooking.

5. Serving Suggestion Slice the lamb thinly against the grain for optimal tenderness. Pair it with a cool yogurt sauce with mint and cucumber to complement the spicy harissa and balance the heat.