Ingredients

  • LAMB
  • 1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane
  • 1 t kosher salt
  • 1 t freshly ground black pepper
  • 1/3 c fruity-tasting olive oil
  • 1/3 c lemon juice
  • 1 T lemon zest
  • 2 T minced garlic
  • 1 T harissa
  • 1 t whole coriander seeds, toasted and crushed
  • ½ teaspoon ground cumin
  • MINT DRESSING
  • 2 c tightly packed mint leaves, washed and dried
  • 2 T chopped shallots
  • 2 t red wine vinegar
  • ½ cup fruity-tasting olive oil
  • 1 small clove garlic, minced
  • ½ teaspoon kosher salt, more to taste
  • Freshly ground black pepper to taste

Method

Rule #1, don't skimp on the lamb - get a good piece, not something marked down for sale. Rule #2 - see Rule #1. Also makes a great replacement for the Thanksgiving turkey as it serves 8-10 easily and you get that "ooh ahhh" factor when carving it up table-side.

First, score the meaty side of lamb in a diamond pattern of ¼-inch-deep cuts about 1½ inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan or preferrably in the bag it came in if your butcher gave you one (and presuming you didn't destroy it getting the lamb out of it).

In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil (or force air out of bag and seal as best you can) and refrigerate 2½ hours or overnight. Remove from refrigerator 1½ hours before cooking to return lamb to room temperature; heat oven to 450 degrees (or get the grill to that temp if you're roasting it there).

Remove foil from pan and place pan on middle oven rack (or get lamb out of the bag an onto whatever you're going to roast it on); turn heat down to 350 degrees. Roast, basting lamb with pan juices every ½ hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1¾ hours total. Remove from oven or grill, tent loosely with foil, and let rest 15 minutes before carving.

Serve with extra harissa and mint dressing on the side.

Servings

8-10

Prep Time

2 1/2 hours-Overnight

Cook Time

1 3/4 hours

Category

Source

Christian Stovall 2006725185925