Spice Rubbed Leg Of Lamb With Harissa Yogurt Sauce Recipes

OLIVE-AND-SPICE-RUBBED LEG OF LAMB

Steps:

• Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
• Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
• Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
• Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
• Photography by Con Poulos

SPICE-RUBBED LAMB RACK WITH YOGURT AND FRESH HERBS

Steps:

• Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.
• Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
• Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.
• Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the 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.

SPICE RUBBED LAMB TENDERLOIN AND YOGURT SAUCE

Steps:

• For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
• For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
• Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
• Serve with the yogurt sauce.

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.