Harissa-Rubbed Roast Boneless Leg of Lamb with Warm Cauliflower Salad

Name: Harissa-Rubbed Roast Boneless Leg of Lamb with Warm Cauliflower Salad
Yield: Serves 6 to 8
Ingredients: ½ cup, extra-virgin olive oil; 6 , garlic cloves, minced; 2 tablespoons, paprika; 1 tablespoon, ground coriander; 1 tablespoon ground dried, Aleppo pepper; 1 teaspoon, ground cumin; ¾ teaspoon, caraway seeds; , Salt and pepper; 1 (3½- to 4-pound) boneless, leg of lamb, trimmed, and pounded to ¾-inch thickness; 1 head, cauliflower (2 pounds), cored and cut into 1-inch florets; ½ , red onion, sliced ¼ inch thick; 1 cup shredded, carrots; ½ cup, raisins; ¼ cup, fresh cilantro leaves; 2 tablespoons, sliced almonds, toasted; 1 tablespoon, lemon juice, plus extra for seasoning

1 comment

The robust, fragrant flavor profile of North African cuisine is another perfect pairing with rich, meaty lamb.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES6 to 8

Harissa-Rubbed Roast Boneless Leg of Lamb with Warm Cauliflower Salad

A cookbook recipe exclusively for All-Access members from How to Roast Everything

WHY THIS RECIPE WORKS

We took advantage of the broad surface area of a boneless leg of lamb by rubbing it with Tunisian-inspired harissa paste. We bloomed paprika, coriander, Aleppo pepper, cumin, caraway, and garlic in oil in the microwave and applied our quick...

This is a members' feature.