Serves 6
325 min
Roasted Leg of Lamb with North African Spices, Lemon, and Onions
Recipe GLPR5f743a21ee4ebe
A showstopping North African-inspired roasted lamb leg, seasoned with a flavorful paste of caraway, cumin, turmeric, harissa, and fresh herbs. The meat is seared at high heat, then slow-roasted with red onions and finished under the broiler for a crackling, caramelized crust. Served with pan juices and tender caramelized onions.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons coarse sea salt
2 teaspoons dried Greek oregano
1 teaspoon chopped fresh rosemary leaves
3 teaspoons caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons harissa paste
1 teaspoon chopped garlic
1/4 cup olive oil
5½ pounds One 5- to 6-pound bone-in leg of lamb
1/4 cup fresh lemon juice
1/3 cup dry white wine
1 1/2 pounds medium red onions, peeled and halved or quartered
2 or 3 fresh rosemary sprigs
Directions
In a spice grinder, clean coffee grinder, or mortar, grind together the sea salt, dried oregano, fresh rosemary leaves, caraway seeds, cumin seeds, and turmeric until the mixture resembles fine powder. Transfer to a small bowl and stir in the harissa paste and chopped garlic. Drizzle in the olive oil and mix until a thick paste forms. Using a sharp knife, make 8 to 9 deep slits across the surface of the lamb leg, spacing them evenly. Stuff each slit generously with some of the spice paste, then rub the remaining paste all over the outside of the lamb. Cover with plastic wrap or foil and let sit at room temperature for 1 hour, or preferably refrigerate for at least 5 hours or overnight. If refrigerated, remove from the refrigerator 30 minutes before roasting to bring to room temperature.
Preheat your oven to 450°F. Position the lamb leg fat side down in a roasting pan large enough to hold the onions in a single layer. Roast for 20 minutes until the surface begins to brown. Meanwhile, whisk together the fresh lemon juice and dry white wine in a small bowl. After the initial 20 minutes, carefully turn the lamb over and pour the lemon-wine mixture over the top of the meat. Lower the oven temperature to 375°F. Continue roasting for 35 minutes, basting the lamb with the accumulated pan juices every 10 to 15 minutes. If the pan begins to dry out, add a splash more wine as needed.
Transfer the lamb to a clean plate. Add the halved or quartered red onions directly to the roasting pan and toss them well to coat with the pan juices. Scatter the fresh rosemary sprigs over the onions or sprinkle with dried rosemary and toss again. Place the lamb back on top of the onions. Continue roasting and basting frequently with the pan juices for another 30 minutes. Check the internal temperature of the lamb by inserting an instant-read thermometer into the thickest part of the meat, away from bone. The lamb is done when it reaches 145°F for medium-rare. Transfer the cooked lamb to a heated serving platter, cover loosely with two layers of aluminum foil to keep warm, and set aside. Leave the oven on. If the pan juices appear thin and watery, carefully pour most of them into a small saucepan and simmer over medium heat to reduce and concentrate the flavors.
Return the roasting pan with the onions to the oven and continue baking until the onions are very tender with deeply browned, caramelized edges, about 10 to 15 minutes. Switch the oven to broil setting. Place the lamb back on top of the onions in the pan and broil for 2 to 3 minutes, watching carefully, until the surface develops a deep brown crust and the fat crackles. Remove from the broiler and let rest for a few minutes. Carve the lamb into thick slices and arrange on a serving platter with the caramelized onions. Serve the reduced pan juices in a gravy boat on the side for guests to drizzle over their portions.
