- 1 (3½ lbs.) semi boneless leg of lamb
- ¼ c. + 1 tbsp. Mina Mild Harissa, divided
- 6 garlic cloves, sliced in half
- Kosher salt and freshly cracked black pepper
- 2 large (2 lbs.) baking potatoes, scrubbed and cut lengthwise into 8 wedges
- 3 tbsp. olive oil, divided
- 1 c. grape or cherry tomatoes
- ⅓ c. coarsely chopped pitted kalamata olives
- ⅓ c. dry white wine
- 1 c. reduced-sodium beef or chicken broth
- 2 tbsp. flat-leaf parsley, finely chopped
- 2 tbsp. mint, finely chopped
Using a thin knife, trim excess fat and silver skin from the lamb. Using the knife tip, cut 12 slits, about 1 inch wide and deep, into the meaty parts of the lamb. Spread ¼ c. harissa over the lamb, pushing some of the harissa into the slits. Insert 1 garlic clove half into each slit. Cover with plastic wrap and refrigerate for 6 to 24 hours.
Preheat the oven to 450ºF. Remove lamb from refrigerator and season with 1 tsp. salt. Toss potato wedges with 2 tbsp. oil, season with salt and pepper, and spread in a single layer in a roasting pan.
Place lamb on top of potatoes and drizzle with 1 tbsp. oil. Place in oven and roast 15 minutes. Reduce oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted in the thickest part of the lamb, not touching a bone, reads 125ºF for medium-rare, about 1¼ hours. During the last 15 minutes of cooking time scatter tomatoes and olives in the pan.
Transfer the lamb to a cutting board and the vegetables to a serving platter. Tent with aluminum foil to keep warm.
Heat the roasting pan over high heat until sizzling. Add wine and bring to a boil, scraping up the browned bits in the pan. Season to taste with salt. Stir in broth and boil until reduced by half, 3 to 4 minutes. Whisk in the remaining 1 tbsp. harissa. Pour into a sauceboat.
Carve the lamb and serve alongside vegetables. Sprinkle with parsley and mint. Serve with the sauce on the side.
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