Roasted Leg of Lamb with North African Spices, Lemon, and Onions

Roasted Leg of Lamb with North African Spices, Lemon, and Onions
Roasted Leg of Lamb with North African Spices, Lemon, and Onions is a gluten free, dairy free, and primal main course. This recipe serves 6. One serving contains 456 calories, 51g of protein, and 20g of fat. If you have rosemary leaves, ground turmeric, cumin seeds, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder.
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RosemaryRosemary
TurmericTurmeric
Caraway SeedsCaraway Seeds
OreganoOregano
CoffeeCoffee
CuminCumin
SaltSalt
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Mortar And PestleMortar And Pestle
2
Transfer to a bowl and add the harissa and chopped garlic.
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HarissaHarissa
GarlicGarlic
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BowlBowl
3
Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
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Spice PasteSpice Paste
Olive OilOlive Oil
LambLamb
MeatMeat
4
Preheat the oven to 450°F.
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OvenOven
5
Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes.
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Leg Of LambLeg Of Lamb
OnionOnion
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Roasting PanRoasting Pan
6
Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
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Lemon JuiceLemon Juice
LemonLemon
LambLamb
MeatMeat
WineWine
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BowlBowl
OvenOven
Frying PanFrying Pan
7
Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices.
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OnionOnion
LambLamb
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Frying PanFrying Pan
8
Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F.
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RosemaryRosemary
OnionOnion
LambLamb
MeatMeat
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Kitchen ThermometerKitchen Thermometer
9
Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
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MeatMeat
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Aluminum FoilAluminum Foil
Sauce PanSauce Pan
OvenOven
Frying PanFrying Pan
10
Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil.
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OnionOnion
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OvenOven
Frying PanFrying Pan
11
Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
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OnionOnion
LambLamb
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BowlBowl
Frying PanFrying Pan
12
Taste
13
Book, using the USDA Nutrition Database
14
Aglaia Kremezi is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.

Recommended wine: Pinotage, Chenin Blanc, Riesling

Pinotage, Chenin Blanc, and Riesling are great choices for African. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. You could try Beeslaar Pinotage. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.
Beeslaar Pinotage
Beeslaar Pinotage
Offering lifted aromatics with notions of incense and a floral component, there’s a touch of spice and earthiness to the dark cherry and dark plum notes on the nose. Medium fuller bodied this has engaging fruit purity and concentration with a sleek texture and finer tuned tannins to the juicy dark berry fruit flavors. Weighing in at 14.5% alcohol by volume this maintains its freshness and vibrancy and fleshes out with aeration suggesting that this will age beautifully over a good number of years.
DifficultyHard
Ready In45 m.
Servings6
Health Score40
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