I call this herb and spice rub North African because, besides the classic oregano and rosemary, it contains Tunisian and Moroccan spices such as caraway, cumin, and turmeric. In addition, it is spiked with harissa, the ubiquitous hot pepper paste that is to Arab North Africa what chile oil is to Asia. Use the same spice mixture to rub poultry, beef, or pork two to three hours before grilling and leave at room temperature. Or you can mix 3 tablespoons of this rub with 3 tablespoons yogurt and baste chicken breasts or legs or skewered lamb and pork before grilling. Better yet, leave in the spicy yogurt marinade in the refrigerator overnight.
Ingredients
6 servings
Spice Mixture:
Lamb:
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Per Serving
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Reviews (10)
Back to TopI followed the recipe using a 5.5 lb boneless leg roast, which enabled me to season quite thoroughly. I used Diamond Crystal kosher salt and held back to 1.5 TBSP because so many said it was too salty. Well, those folks must not eat much salt normally because I wish I had used more. If you're concerned about heat from the harissa, I wouldn't be. The flavor turned out much milder than expected. This was delicious and I'll make it again.
Anonymous
Portland, OR
12/25/2016
We marinated the meat overnight, and the combination of flavours was sublime, except for the excessive saltiness. Next time, I would use no more than 1 tbsp of salt. Small red onions were not readily available (Canadian problem?) We found it did not produce enough juices to baste, and had to add a lot of wine. Maybe this was because it was local and lean homegrown lamb, but, hey, adding wine is never a problem!
nelliegonewild
Vernon, BC
1/2/2016
This was absolutely spectacular! I made it for a dinner round of 12 and used two de-boned legs of lamb (otherwise there wouldn't have been sufficient space in my oven). The butcher salted and peppered the inner side before tying the meat. Therefore I omitted completely the salt in the spice mixture. It turned out delicious! Everbody raved about it; to say it with the words of one of the guests: "I felt I was transported to North Africa with the first bite". I will definitely make this again.
arniesmom60
Spain
3/22/2014
wow what flavour everyone raved on about it and how tasty it was i will def keep this in my favourites. If you love lamb this will surely be one of your favourites try it
brigette1972
sydney australia
9/21/2012
This was delicious. I used large sea salt flakes - about half what the recipe asked for. Since I couldn't find Harissa or Aleppo, I used Tapatio - which I was afraid to try, but it turned out delicious! I served artichokes with lemon garlic butter (w S & P) and rosemary bread I made in the bread machine. The shiraz was a great paring!
susanpck
Piedmont, CA
11/8/2011
This was an amazing dish that got rave reviews from the group. We butterflied the lamb instead and did it on the grill. Wow!
balocke
Seattle, WA
8/14/2010
Absolutely delicious. A bit salty as the other reviews suggested. We would consider using only 1 Tbsp instead of the 3 called for. Overall though, it is a wonderful dish and we highly recommend it.
Tikitwosome
Oahu, Hawai'i
8/13/2010
I would like to thank the previous reviewers for their helpful info. I made this recipe last night, and used ZERO SALT in the rub. It was great! Spicy and exotic. This recipe goes into my "use frequently" file.
thosmartin
SF Bay Area
4/4/2010
wasted a whole leg of lamb,following the mad instruction "3 tablespoons of salt" dont ever make this unless you are from the no salt planet
ton1
the salt planet
3/28/2010
My husband made this for a dinner party and the kitchen smelled unbelievable! The only problem is the amount of salt in the rub. I'd cut it in half next time or even 2/3. Maybe then it would be a 4 forker!
Anonymous
Boston, Ma
2/6/2010
