Roasted leg of lamb with Harissa

Roasted leg of lamb with Harissa

Harissa Marinated Roasted Leg of Lamb

This is one of my favorite recipes, it’s my go to recipe for special events and dinners and it is very easy to make.


1 leg of lamb deboned and butterflied.

1 cup of harissa

4 garlic cloves chopped.

2 tablespoons of parsley chopped.

2 tablespoons of cilantro chopped.

2 teaspoons of cumin.

½ teaspoon of ginger.

2 teaspoons of Poivron Rouge (Moroccan paprika), pimento de la vera is a great substitute.

1 preserved lemon rinsed and chopped.

1 tablespoon of sea salt.

1 teaspoon of ground black pepper.

1 cup of Extra Virgin Olive Oil.



Put all the ingredients in a bowl, mix well and let sit.

Lay the deboned and butterflied leg of lamb skin down on a cutting board.  Usually, it’s my butcher that debones and butterflies the leg of lamb for me.  They have very sharp knives, and they are fast.  Spread the marinade inside the leg of lamb and spread it into all the crevasses.  Tie the leg of lamb as a roast using twine (see photos).  Let the leg of lamb marinade for an hour or two. At room temperature.

Bake in the oven at 350 degrees Fahrenheit.  Depending on the size of the leg of lamb, it might take forty-five minutes to an hour.  Make sure to check the temperature and when it reaches 130 to 135 degrees Fahrenheit, take it out of the over.  Cover it with aluminum foil and let sit for twenty minutes to half an hour depending on the size of the leg of lamb.

For the potatoes, boil the fingerling potatoes in water.  Put a knife through them to check for doneness.  If they feel al dente, take them out of the water and roast in the oven using plenty of butter and olive oil.  You can eat as is or when they are roasting in the over, tossing some chopped parsley and shallots.

B’Saha or to your health!


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