Roasted leg of lamb with North African spices, lemon, and onions from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 134) by Aglaia Kremezi

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Notes about this recipe

  • Eat Your Books

    Can substitute dried savory for dried Greek oregano, and Aleppo pepper or Maras pepper for harissa. Refrigerate for at least five hours and up to overnight after applying spice rub. You may use the Anissa's harissa recipe on p. 19 or the Harissa with peperoncini and Aleppo pepper recipe on p. 20.

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