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Harissa leg of lamb

Verdict: Cook the mustard roast leg of lamb instead. It is better.

Serves 6 · 6 lb bone-in leg · Source: rub from Raymond Blanc's slow-roasted harissa lamb shoulder in Simply Raymond (via Cookbook Review); roasting method per The Fresh Market and the American Lamb Board

Ingredients

  • 6 lb bone-in leg of lamb
  • 1 tbsp sea salt
  • 1 tbsp ground cumin
  • 100 g rose harissa, about 1/3 cup (plain harissa works)
  • 100 ml extra-virgin olive oil, about 7 tbsp

Method

  1. The night before, mix 1 tbsp salt, 1 tbsp cumin and 100 g harissa, then stir in 100 ml olive oil.
  2. Score the leg about ½ inch deep in a crosshatch and cut roughly 12 deeper slits into the meaty parts. Massage the rub all over, pushing it into the slits.
  3. Cover and refrigerate overnight, 6 to 24 hours.
  4. Take the lamb out about 1 hour before roasting.
  5. Heat the oven to 450°F. Roast the lamb on a rack in a roasting pan for 15 minutes.
  6. Reduce the oven to 350°F. Roast until the thickest part, away from the bone, reads 125 to 130°F. Start checking at 1 hour; a 6 lb leg can take up to about 2 hours in total. Tent with foil if the crust darkens too fast.
  7. Rest on a board, tented with foil, for 15 to 20 minutes. It climbs about 5°F to 130 to 135°F and is fine for up to 40 minutes.
  8. While it rests, build the warm chickpea salad under Sides in the roasting pan.
  9. Carve against the grain. The bone runs at an angle, so slice the two big muscles off either side. The ends are more done and the centre is pinkest.

Notes

  • Blanc's recipe is a slow-roasted shoulder. A leg is leaner, so it is roasted to medium-rare and carved instead.
  • No water goes in the pan with this method.
  • Leftovers: cold carved lamb with toum in a warm pita.
  • The chickpea salad that came with it is the keeper.