| Level: | Easy |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- One 3- to 4-pound boneless leg of lamb, tied with butcher’s twine
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/3 cup harissa (see Cook’s Note)
- 3 tablespoons plain Greek yogurt
- 1 teaspoon honey
- Kosher salt
- 3 tablespoons pomegranate seeds
- 2 tablespoons chopped fresh mint
- 3 scallions, white and light green parts only, thinly sliced
- Good olive oil, for drizzling
- Flakey sea salt
Instructions
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 385 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 106 mg |
| Sodium | 541 mg |
Reviews
Excellent!
So far the recipe for the Trader Joe’s Harissa mixed with Yogurt sauce is hotter than a Pistol! And I eat lots of hot peppers!
The Lamb is currently in the oven. I’ll check back later!
Chef Steve
The Lamb is currently in the oven. I’ll check back later!
Chef Steve
Where’s the cook’s notes?
We loved this recipe. I cheated and used a pork tenderloin instead of lamb. Saw Kathy lee making this on show , it looked so good so that’s all I had on hand. Followed recipe with seasoning on meat and baked it in oven till a bit pink. I made homemade harissa for the sauce . Wow that sauce is wonderful. Garnished dish with green onions and pomegranate seeds. Great recipe. I may try with chicken as well.
Paula Wolfert was my first Moroccan cooking class! This is a great recipe. I remove the meat from the oven when 5 degrees less than desired temp. The temp will go up as it rests.
Delicious!