Spiced Leg of Lamb with Olives, Apricots and Lemons

Using a sharp paring knife, poke small slits all over the lamb and insert a garlic slice in each one. Season the meat all over with salt and rub with the harissa and 1/4 cup of the oil, working it into the slits. Set the lamb on a rack in a roasting pan and top with the thyme. Let stand at room temperature for 2 hours or marinate in the refrigerator overnight (bring to room temperature before roasting).

Meanwhile, sprinkle 1 tablespoon of salt and 1 tablespoon of the sugar on a large plate. Arrange the lemon slices on top and sprinkle with 1 tablespoon of salt and the remaining sugar. Drizzle the remaining 1/4 cup of olive oil on top and cover with plastic wrap. Let stand at room temperature for 4 hours or refrigerate overnight. Drain the lemon slices, then rinse and pat dry.

Preheat the oven to 325°. Pour 2 cups of water in the bottom of the roasting pan and roast the lamb for 2 hours, adding water to the pan as it evaporates. Transfer the lamb to a platter and remove the rack. Add the olives, apricots and cured lemon to the pan. Return the lamb to the pan and roast for 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 130° to 135°. Stir the olives, apricots and lemon slices occasionally and add a little water if the pan juices get too dry. Transfer the lamb to a cutting board, tent with foil and let stand for 45 minutes.

Scrape the olives, apricots and lemons into a bowl along with any pan juices. Skim off the fat. Slice the lamb and serve with the lemon, olives and apricots.