Best Spiced Leg Of Lamb With Fig Caponata And Harissa Recipes

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Steps:

• For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
• For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
• For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

MOROCCAN SPICED LAMB WITH HARISSA

Steps:

• Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
• Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
• Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
• If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
• Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
• Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

SPICED LEG OF LAMB WITH FIG CAPONATA AND HARISSA

Steps:

• Start by roasting the peppers for the harissa. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins; then peel. Toast the cumin, coriander, and caraway seeds in a dry skillet over low heat until fragrant, shaking the pan so they don't scorch. In a clean coffee grinder or spice mill, grind the spices to a powder and then put them in a food processor with the roasted peppers, garlic, chiles, salt, and oil. Pulse until the sauce is well blended and smooth, adding a little more oil to thin it out, if necessary. Set the harissa aside while preparing the caponata.
• Pour the oil into a large, deep skillet set over medium heat. Add the anchovies and red pepper flakes. Cook and stir for a few minutes to create a base flavor. Fry the eggplant until it absorbs the oil and browns, stirring often. Add the tomatoes, onion, and garlic, and continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, pine nuts, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 minutes. Add the figs in the last 5 minutes of cooking to soften them slightly. The caponata tastes superb hot, cold, or at room temperature.
• Preheat a gas or charcoal grill and get it very hot. Lay the lamb out on a flat surface and open it like a book. Mix together the yogurt, garlic, mint, and cilantro and spread an even, thin layer over the meat. Roll it up and tie it with butcher's twine like you would a roast. If you have time, let the lamb sit for 1 hour. Drizzle the roast with oil and season generously with salt and pepper. Cut the roast in half crosswise so it's easier to handle and cooks quicker. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill. Put the lamb roasts on the outer part of the grill so the outside doesn't burn before the inside is cooked. Grill until the meat is nicely browned on all sides, about 1 hour. The lamb is medium-rare when the internal temperature reads 130°F.; it will still be pink inside. Allow the roasts to stand for 10 minutes to let the juices settle before cutting off the twine and slicing.
• Preheat the oven to 350°F. Set the lamb roasts fat side up in a roasting pan and put them in the oven. After 1 hour, start testing for doneness. Proceed as above.