Slow-roasted boneless leg of lamb with with harissa and garlic from The Food Lab: Better Home Cooking Through Science (page 647) by J. Kenji López-Alt

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Notes about this recipe

  • rionafaith on January 04, 2021

    The harissa I used was on the mild side but this was still delicious. I used 2 garlic cloves and grated them. I don't think all the oil is necessary, maybe just a glug next time. I've made Kenji's basic lamb technique with a boneless leg of lamb before, but this time I used a bone-in butt-end half leg, about 3 lbs, and it worked just fine.

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