Harissa-Marinated Leg Of Lamb

• 1 oz dried red chili peppers, crumbled
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp caraway seeds
• 2 cloves garlic, crushed
• 1 tsp sugar
• 1/3 cup tomato paste
• 1/3 cup olive oil
• 1 None leg of lamb (about 4 1/2 lbs)

1. Place chili pepper in small heatproof bowl; cover with boiling water. Let stand for 1 hour. Drain, reserving 1/4 cup of the soaking liquid.
2. Toast coriander, cumin and caraway in a small skillet until fragrant. Blend or process spices with chili pepper, reserved liquid, garlic, sugar and tomato paste until mixture is almost smooth. With motor operating, add oil in a thin, steady stream; process until harissa forms a smooth paste.
3. Place lamb in a large bowl. Using small sharp knife, pierce lamb all over. Rub harissa on lamb, pressing into cuts. Cover; refrigerate for 3 hours or overnight.
4. Preheat the oven to 400u0b0F. Pour enough water into shallow roasting pan to come about 1/4 inch up the sides. Place lamb on oiled wire rack season in the roasting pan.
5. Roast, uncovered, for 1 hour, or until cooked to desired doneness. Transfer lamb to a platter. Let stand, loosely covered with foil, for 20 mins. Slice lamb thinly.

red chili peppers, ground coriander, ground cumin, caraway seeds, garlic, sugar, tomato paste, olive oil, lamb

Taken from recipes-plus.com/api/v2.0/recipes/35173 (may not work)