Spiced Roast Lamb with Yogurt and Harissa
- Cook
- 37 min
1–1 ½ lb leg of lamb, boneless
1 tablespoon olive oil
Marinade
2 tablespoons strained yogurt
2 teaspoons kosher salt
½ teaspoon sweet paprika powder
½ teaspoon ground allspice
⅓ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 pinch each dried oregano and dried basil
Harissa Sauce
1 clove garlic, grated
1 tablespoon panko breadcrumbs
½ tablespoon tomato paste
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika powder
½ teaspoon cayenne pepper
5 tablespoons olive oil, divided
Yogurt Sauce
⅓ cup strained yogurt
½ clove garlic, minced
2 teaspoons lemon juice
Kosher salt, to taste
(1st day) In a small bowl, combine ingredients for Marinade. Coat lamb with Marinade and place in a sealable bag, removing excess air. Refrigerate overnight.
(2nd day) Remove lamb from bag, pat dry, and bring to room temperature. For Harissa Sauce, combine garlic, panko, tomato paste, salt, and 2 tablespoons of olive oil. Transfer to the skillet and cook over low heat until garlic is fragrant, about 3 minutes. Add cumin, coriander, paprika, and cayenne pepper. Cook for another minute, stirring frequently. Turn off heat and stir in 3 tablespoons of oil. Transfer sauce to bowl and rinse and dry the skillet. Preheat oven to 355ºF (180ºC).
Preheat the skillet over medium-high heat for about 90 seconds. Add in a tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then turn off heat. When smoke clears, add lamb and sear over low heat, about 2 minutes per side.
Transfer the skillet to oven and roast for 25–35 minutes, turning lamb occasionally for even browning. Meanwhile, combine Yogurt Sauce ingredients and set aside. Test for doneness by gently pressing the middle of the roast. Once you feel some resistance, remove from oven. Serve with the two sauces and some lemon wedges.
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