Spiced Leg of Lamb with Olives, Apricots and Lemons
"I wanted to make a roast that would have big visual impact," says Jeff Cerciello, chef at Los Angeles's Farmshop restaurant. He decided to rub a bone-in leg of lamb with harissa, a fiery North African spice paste. Instead of using jarred preserved lemons, he cures lemon slices in salt and sugar for four hours before roasting the lamb.
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