Notes: Most butchers are happy to debone a leg of lamb for you; just ask. This recipe goes great with our Israeli Couscous with Bacon (see Sides). To save time, you can use bottled roasted red peppers instead of roasting your own.
Ingredients: 1 boneless leg of lamb, 5–6 pounds
Harissa Marinade:
2 medium red bell peppers, roasted and skinned
2 tablespoons freshly chopped Fresno or cayenne chili pepper
2 cloves garlic
1/2 teaspoon toasted coriander seeds
2 teaspoons caraway seeds
1/2 cup extra-virgin olive oil
Pinch of salt
Mint Raita:
1 cup plain yogurt
1/2 cup chopped cucumber (without seeds)
1/2 cup chopped fresh mint
1 teaspoon chopped fresh Fresno chili pepper
Salt and pepper, to taste
Instructions:
1.Untie and unroll leg of
lamb, if necessary. Combine all marinade ingredients in a blender. Rub marinade
all over lamb; cover and refrigerate overnight.
2.Combine all raita ingredients
in a medium bowl. Adjust seasoning to taste with salt and pepper. Refrigerate.
3.Preheat grill to medium-high. (The lamb takes about 45 minutes to cook, so you
don’t want the heat to be too high.) Place lamb on the grill and leave for
about 20 minutes before trying to turn (if it doesn’t stick, then it’s ready to
turn). Turn and cook on the other side, another 20–25 minutes. Be sure to douse
any flames from the coals.When the lamb is done
and feels firm (to test, insert a knife, remove, and feel the blade; it should
feel warm on your chin), remove from heat and let rest for 20 minutes before
carving.Serve with a good dollop of raita.
[an error occurred while processing this directive]
