Tender Leg of Lamb with Harissa and Potatoes

Embark on a culinary journey with this stunning Tender Leg of Lamb with Harissa and Potatoes – a dish that promises bold, aromatic flavors and melt-in-your-mouth tenderness. This recipe transforms a beautiful leg of lamb into a show-stopping centerpiece, marinated with fiery, fragrant harissa paste and roasted to perfection alongside beautifully caramelized potatoes. The spicy, smoky notes of harissa permeate the lamb, creating a succulent and deeply flavorful roast that is both exotic and comforting. Perfect for special occasions, holiday gatherings, or an impressive weekend meal, this one-pan wonder delivers big on taste with surprisingly little fuss, leaving you with tender lamb, crispy potatoes, and an unforgettable dining experience.

Ingredients:

For the Lamb:

• 1 bone-in leg of lamb (approx. 4-6 pounds / 1.8-2.7 kg)
• ¼ cup harissa paste (adjust to your spice preference)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)

For the Potatoes:

• 2 pounds (approx. 900g) Yukon Gold or baby potatoes, scrubbed and quartered (or halved if baby potatoes)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Garnish (Optional):

• Fresh mint leaves, chopped
• Fresh cilantro, chopped
• Lemon wedges

Step-by-Step Instructions:

1. Prepare the Lamb:
   • Pat the leg of lamb thoroughly dry with paper towels. This helps the marinade adhere and promotes browning. Trim any excessive fat, but leave a thin layer for flavor.
   • Using a sharp knife, score the fatty side of the lamb in a diamond pattern (about ¼-inch deep). This helps the fat render and allows the marinade to penetrate deeper.
   • In a small bowl, combine the harissa paste, 2 tablespoons olive oil, minced garlic, lemon juice, ground cumin, smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Mix well to form a paste.
   • Generously rub the harissa mixture all over the entire leg of lamb, ensuring it gets into the scored areas.
   • Place the lamb in a large roasting pan or a freezer bag. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld.
2. Preheat Oven and Bring Lamb to Room Temperature:
   • About 1 hour before roasting, remove the lamb from the refrigerator to bring it closer to room temperature. This promotes more even cooking.
   • Preheat your oven to 400°F (200°C).
3. Prepare the Potatoes:
   • While the lamb comes to room temperature, prepare the potatoes. In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
4. Initial Roast of Lamb:
   • Place the marinated leg of lamb directly into a large roasting pan (if not already in one). Place it fatty side up.
   • Roast the lamb in the preheated oven for 20 minutes at 400°F (200°C). This initial high heat helps to sear the outside and render some fat.
5. Add Potatoes and Continue Roasting:
   • After 20 minutes, reduce the oven temperature to 350°F (175°C).
   • Carefully remove the roasting pan from the oven. Arrange the seasoned potatoes around the lamb in a single layer.
   • Return the pan to the oven and continue roasting for another 60-90 minutes, or until the lamb reaches your desired internal temperature.
   • Internal Temperature Guidelines:
     • Medium-Rare: 130-135°F (54-57°C)
     • Medium: 135-140°F (57-60°C)
     • Medium-Well: 140-145°F (60-63°C)
   • Use an instant-read meat thermometer inserted into the thickest part of the lamb, avoiding the bone. The potatoes should be tender and nicely browned. Toss the potatoes once or twice during this stage for even cooking.
6. Rest the Lamb:
   • Once the lamb reaches your desired temperature, remove the roasting pan from the oven.
   • Transfer the lamb to a cutting board, cover loosely with foil, and let it rest for at least 15-20 minutes before carving. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful roast.
   • Keep the potatoes warm in the pan, or transfer them to a serving dish if preferred.
7. Carve, Garnish, and Serve:
   • Carve the lamb against the grain into slices.
   • Arrange the sliced lamb and roasted potatoes on a serving platter.
   • Garnish with fresh chopped mint and/or cilantro, and serve with lemon wedges for squeezing over.
   • Spoon any pan juices over the lamb and potatoes.

Tips, Variations, and Storage:

• Harissa Intensity: Harissa paste varies in heat. Start with less if unsure, or add more for extra spice. You can also mix it with a little yogurt or olive oil to mellow the heat.
• Bone-in vs. Boneless: A bone-in leg of lamb often yields more flavor and stays juicier. Boneless lamb will cook faster, so adjust roasting times accordingly.
• Herbs: Fresh rosemary sprigs can also be tucked into the lamb or added with the potatoes for an earthy aroma.
• Vegetable Additions: Consider adding large chunks of carrots, parsnips, or whole garlic cloves to the pan with the potatoes for more roasted goodness.
• Gravy: The pan drippings can be thickened with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) for a simple gravy.
• Resting is Crucial: Do not skip the resting step for the lamb; it makes a huge difference in tenderness and juiciness.
• Storage: Leftover lamb and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat slices of lamb in a low oven or microwave, being careful not to dry it out. Potatoes can be crisped up in a hot oven or air fryer.

Pairings:

• Wine: A robust red wine like a Cabernet Sauvignon, Syrah/Shiraz, or a Grenache-based blend would be excellent.
• Sides: A fresh cucumber and tomato salad, couscous, or a simple green salad with a lemon-tahini dressing.
• Bread: Warm pita bread or crusty artisan bread.
• Sauces: A side of plain yogurt or a cooling raita (yogurt with cucumber and mint) can balance the heat of the harissa.

Quick Info:

• Prep Time: 20 minutes (plus 4-24 hours marinating time)
• Cook Time: 1 hour 20 minutes – 1 hour 50 minutes (depending on lamb size and desired doneness)
• Total Time: Approx. 1 hour 40 minutes – 2 hours 10 minutes (active time) + marinating and resting
• Servings: 6-8
• Cuisine: Mediterranean / North African-inspired
• Effort Level: Medium (mostly hands-off roasting)