Get Festive with this Flavorful Lamb Recipe 🍴
Welcome to the delicious recipe for Katie Lee Biegel’s Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce! This dish is a perfect main course option for your holiday gatherings, as it requires minimal effort and yields a beautiful flavorful crust with juicy tender meat. Plus, any leftovers can be used for gyros or tacos – talk about versatility!
Directions
- 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.
Ingredients
Sauce:
Optional Garnish:
- 2 tablespoons chopped fresh mint
- 3 scallions, white and light green parts only, thinly sliced
- Good olive oil, for drizzling
- Flakey sea salt
Pair It with this!
Pinot Noir
The sun, sand, and cool breezes are the hallmarks of a California holiday. Our Pinot Noir is not just a wine, it is an experience. Indulge in heavenly cherry notes that bring a burst of fruitiness, highlighted by light tannins, hints of toasted oak and vanilla. It is Juicy, bright, balanced and delivers from the first sip to the last drop.