Best Spicy Leg Of Lamb Recipes

Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

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.

Spiced Roast Leg of Lamb image

Provided by threeovens

Categories Lamb/Sheep

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs leg of lamb
4 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground annatto seed or 2 teaspoons ground turmeric
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 tablespoons olive oil
3 red peppers, cored seeded and sliced thick
1 (14 ounce) can black-eyed peas, rinsed and drained
7 tablespoons dry white wine
kosher salt & freshly ground black pepper
cooked white rice or prepared polenta, for serving

Steps:

Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
Preheat oven to 350 degrees F.
Place lamb in a roasting pan and surround with the peppers and black eyed peas.
Pour in the wine, drizzle with remaining oil, and season with salt.
Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
Let lamb rest for 15 minutes before serving.
Serve with cooked rice or polenta.

Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4