Follow these steps for perfect results
dried red chili peppers
crumbled
ground coriander
ground cumin
caraway seeds
garlic
crushed
sugar
tomato paste
olive oil
leg of lamb
Rehydrate dried chili peppers in boiling water for 1 hour, reserving some liquid.
Toast coriander, cumin, and caraway seeds until fragrant.
Blend toasted spices, chili peppers, reserved liquid, garlic, sugar, and tomato paste into a paste.
Slowly add olive oil to the paste while blending until smooth harissa is formed.
Pierce the lamb all over with a sharp knife.
Rub the harissa paste onto the lamb, pressing it into the cuts.
Cover and refrigerate the lamb for at least 3 hours or overnight.
Preheat oven to 400°F (200°C).
Pour water into a roasting pan to about 1/4 inch depth.
Place the lamb on an oiled wire rack in the roasting pan.
Roast the lamb, uncovered, for 1 hour or until cooked to desired doneness.
Transfer the lamb to a platter and let it rest, loosely covered with foil, for 20 minutes.
Slice the lamb thinly and serve.
Expert advice for the best results
For extra flavor, marinate the lamb overnight.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
Everything you need to know before you start
20 minutes
Harissa paste can be made ahead of time.
Slice lamb thinly and arrange on a platter, garnished with fresh herbs and roasted vegetables.
Serve with roasted vegetables and couscous.
Bold red wines complement the rich flavor of the lamb and the spice of the harissa.
Discover the story behind this recipe
Harissa is a staple in North African cuisine.
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