Spiced Lamb with Harissa Lemon Potatoes and Chickpeas
Shared by Amethyst Ganaway
Cooking a leg of lamb always feels like a special occasion, but this version is simple enough to make on a lazy Sunday or when you’re feeding folks you love. The marinade is packed with warm spices, garlic, and olive oil that work their way deep into the meat. And halfway through roasting, chickpeas and sliced potatoes get tossed in and then coated in harissa and lemon so they soak up the flavor and roast to perfection in the lamb’s juices. It’s rich, cozy, and satisfying with just the right amount of spice.
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makes:4-6
Ingredients
Utensils
- Small skillet
- Mixing bowl
- Resealable bag
Instructions
1. In a small dry skillet over medium heat, add the ground cumin, coriander, and cardamom. Toast the spices for about 1 to 2 minutes, stirring frequently, until fragrant. Remove from heat and let cool slightly.
2. In a small bowl, mix together the toasted spices, olive oil, salt, pepper, garlic powder, onion powder, and smashed fresh garlic. Rub this marinade all over the leg of lamb, making sure to get into any crevices. Place in a large resealable bag or cover in a baking dish. Let marinate in the fridge for at least 4 hours or ideally overnight.
3. Preheat your oven to 350°F (175°C). Let the lamb come to room temperature for about 30 minutes before cooking. Place the lamb on a rack in a roasting pan or on a bed of thick onion slices or carrots to lift it slightly. Add about 1 cup of water or stock to the pan to prevent burning and keep the meat moist. Roast uncovered for 1 hour.
4. In a mixing bowl, toss the chickpeas and sliced potatoes with harissa paste, lemon juice, olive oil, and a little salt and pepper.
5. After the lamb has roasted for 1 hour, scatter the chickpeas and potatoes around the lamb. Continue roasting for another 45 minutes to 1 hour, or until the internal temperature reaches about 135°F for medium-rare or 145°F for medium. Stir the chickpeas and potatoes once or twice to prevent sticking and to promote even browning.
6. Remove the lamb from the oven and let it rest loosely covered with foil for 15 to 20 minutes before slicing. Serve with the roasted harissa lemon chickpeas and potatoes. Garnish with fresh herbs if desired.
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