Harissa Roasted Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Juicy and succulent leg of lamb roasted with Ras el Hanout spices and Harissa.
Ingredients
Instructions
  1. The lamb can be marinated the night before and refrigerated.
  2. Unroll the boneless leg of lamb and lay flat.
  3. Smear half the Harissa paste on the inside of the lamb, sprinkle with half of the Ras El Hanout spices,
  4. add pepper and a drizzle of olive oil.
  5. Flip the lamb over and repeat on the top side.
  6. Roll the lamb back up and tie neatly to form a uniform roll.
  7. Place in the fridge overnight or at least 4 hours.
  8. Before roasting, pull out the lamb from the fridge and leave at room temperature for about 30 minutes.
  9. Preheat the oven to 350F/180C
  10. Place the lamb on a rack in a baking sheet or roasting tin.
  11. Add a temperature probe and set for desired doneness.
  12. Place in the oven and roast.
  13. For a 4½ pound piece of lamb, it takes about 20 minutes a pound for rare and 30 minutes a pound for medium.
  14. It took me about 90 minutes to get a nice pink medium.
  15. In the rotisserie, the lamb turned beautiful golden brown by itself while rotating.
  16. In the oven, in the last 15 minutes, turn up the oven to 500F/220C to get a nice, crispy brown outside.
  17. Remove from the oven and rest for 10 minutes before slicing into thick slices.
  18. Serve with Harissa vinaigrette if desired, or this herb sauce
Notes
You can use a bone in leg of lamb and just cut slits in the meat and smear in some harissa and then cover the leg all over with more harissa and Ras el Hanout. Your cooking time will vary of course.
The chermoula sauce that was used to marinate the Herb Grilled Chicken goes wonderfully with this lamb as well.
I used the last of my homemade harissa on this lamb and bought some extra from Whole Foods, which is quite excellent. You can either make your own or buy a jar.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/harissa-roasted-lamb/