Harissa-Marinated Leg Of Lamb - cooking recipe

Ingredients

1 oz dried red chili peppers, crumbled
1 tsp ground coriander
1 tsp ground cumin
1 tsp caraway seeds
2 cloves garlic, crushed
1 tsp sugar
1/3 cup tomato paste
1/3 cup olive oil
1 None leg of lamb (about 4 1/2 lbs)

Preparation

Place chili pepper in small heatproof bowl; cover with boiling water. Let stand for 1 hour. Drain, reserving 1/4 cup of the soaking liquid.
Toast coriander, cumin and caraway in a small skillet until fragrant. Blend or process spices with chili pepper, reserved liquid, garlic, sugar and tomato paste until mixture is almost smooth. With motor operating, add oil in a thin, steady stream; process until harissa forms a smooth paste.
Place lamb in a large bowl. Using small sharp knife, pierce lamb all over. Rub harissa on lamb, pressing into cuts. Cover; refrigerate for 3 hours or overnight.
Preheat the oven to 400\u00b0F. Pour enough water into shallow roasting pan to come about 1/4 inch up the sides. Place lamb on oiled wire rack season in the roasting pan.
Roast, uncovered, for 1 hour, or until cooked to desired doneness. Transfer lamb to a platter. Let stand, loosely covered with foil, for 20 mins. Slice lamb thinly.