Harissa-Marinated Leg Of Lamb – a delicious recipe with red chili peppers, ground coriander, ground cumin, caraway seeds, garlic, sugar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place chili pepper in small heatproof bowl; cover with boiling water. Let stand for 1 hour. Drain, reserving 1/4 cup of the soaking liquid.
2
Toast coriander, cumin and caraway in a small skillet until fragrant. Blend or process spices with chili pepper, reserved liquid, garlic, sugar and tomato paste until mixture is almost smooth. With motor operating, add oil in a thin, steady stream; process until harissa forms a smooth paste.
3
Place lamb in a large bowl. Using small sharp knife, pierce lamb all over. Rub harissa on lamb, pressing into cuts. Cover; refrigerate for 3 hours or overnight.
4
Preheat the oven to 400u00b0F. Pour enough water into shallow roasting pan to come about 1/4 inch up the sides. Place lamb on oiled wire rack season in the roasting pan.
5
Roast, uncovered, for 1 hour, or until cooked to desired doneness. Transfer lamb to a platter. Let stand, loosely covered with foil, for 20 mins. Slice lamb thinly.
268
kcal
Calories
26
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 oz dried red chili peppers, crumbled, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp caraway seeds, and more.
Yes, Harissa-Marinated Leg Of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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