-
1
Using a sharp paring knife, poke small slits all over the lamb and insert a garlic slice in each one.
-
2
Season the meat all over with salt and rub with the harissa and 1/4 cup of the oil, working it into the slits.
-
3
Set the lamb on a rack in a roasting pan and top with the thyme.
-
4
Let stand at room temperature for 2 hours or marinate in the refrigerator overnight (bring to room temperature before roasting).
-
5
Meanwhile, sprinkle 1 tablespoon of salt and 1 tablespoon of the sugar on a large plate.
-
6
Arrange the lemon slices on top and sprinkle with 1 tablespoon of salt and the remaining sugar.
-
7
Drizzle the remaining 1/4 cup of olive oil on top and cover with plastic wrap.
-
8
Let stand at room temperature for 4 hours or refrigerate overnight.
-
9
Drain the lemon slices, then rinse and pat dry.
-
10
Preheat the oven to 325.
-
11
Pour 2 cups of water in the bottom of the roasting pan and roast the lamb for 2 hours, adding water to the pan as it evaporates.
-
12
Transfer the lamb to a platter and remove the rack.
-
13
Add the olives, apricots and cured lemon to the pan.
-
14
Return the lamb to the pan and roast for 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 130 to 135.
-
15
Stir the olives, apricots and lemon slices occasionally and add a little water if the pan juices get too dry.
-
16
Transfer the lamb to a cutting board, tent with foil and let stand for 45 minutes.
-
17
Scrape the olives, apricots and lemons into a bowl along with any pan juices.
-
18
Skim off the fat.
-
19
Slice the lamb and serve with the lemon, olives and apricots.
