"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. More Lamb Recipes
Harissa is available at specialty food shops or from chefshop.com.
With this substantial leg of lamb, Sacha Baumann of Swirl Smell Slurp poured the Foradori Teroldego Rotaliano, a decadent, berry-rich red wine from Alto Adige in northern Italy. For an easier-to-find alternative, try Alois Lageder's Merlot, from the same region.