Easy to make and so tasty, there’s nothing better for Sunday lunch than a classic leg of lamb roast. Coated with an Harissa and herbs paste and roasted on the bone, this leg of lamb emerges exceptionally flavorful and offers plenty of meat to feed a crowd. Serve it medium to well done. If you like it rare, roast it for a shorter amount of time.
- 3 pounds (1.5 kg) leg of lamb
- 3 fennel bulbs
- 3pounds (1.5 kg) of small new potatoes, washed
- 2 cups cherry tomatoes
- Cumin seeds
- Rosemary and fresh thyme
- 2 tablespoon Harissa sauce (You can substitute Sriracha or any chili hot sauce)
1. Preheat your oven to 360°F (180°C).
2. Place your leg of lamb in a large rimmed dish. Coat the meat with harissa sauce, sprinkle with 2 tablespoons cumin seeds, 2 sprigs of thyme and rosemary. Add salt and pepper.
3. Arrange the potatoes, tomatoes and fennel bulbs cut into pieces. Add thyme, rosemary, salt and pepper over the vegetables. Cook the lamb for about an hour if you want it pink, or an hour and a 15 minutes if you want it more well done. Baste regularly vegetables and lamb with cooking juices.
4. Remove from oven. Rest the leg of lam for 10 minutes under aluminum foil before carving, this helps to tenderize the meat.
Note: I insist on the Harissa sauce but you can try with another rub of you choice.