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Categories:
lamb kosher salt freshly ground black pepper fruity-tasting olive oil lemon juice lemon zest garlic coriander seeds ground cumin dressing
Viewed: 43 - Published at: 9 years agoIngredients
- 1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 13 cup fruity-tasting olive oil
- 13 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons minced garlic
- 1 tablespoon harissa (Moroccan chili paste), more for serving
- 1 teaspoon whole coriander seeds, toasted and crushed
- 1/2 teaspoon ground cumin
- Mint dressing
Method
- Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart.
- Season with salt and pepper, and place scored-side up in a large roasting pan.
- 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 and refrigerate 2 1/2 hours or overnight.
- Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
- Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees.
- Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total.
- Remove from oven, tent loosely with foil, and let rest 15 minutes before carving.
- Serve with harissa and mint dressing.
