Lamb Leg Recipe

Prepare the lamb

Remove lamb from refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Place lamb on a tray and rub all over with 3 tbs olive oil.

Make the herb-garlic rub

Combine minced garlic, chopped rosemary, thyme leaves, lemon zest, smoked paprika, coarse sea salt and black pepper into a small bowl. Rub mixture evenly over the surface of the lamb, pressing to adhere.

Roast

Preheat oven to 200°C (390°F). Place the lamb on a rack in a roasting pan. Roast at 200°C for 20 minutes to develop a crust, then reduce oven temperature to 160°C (320°F). Continue roasting until an instant-read thermometer in the thickest part reads 58°C (136°F) for medium-rare or 65°C (149°F) for medium — about 50–70 minutes more for a 2 kg leg (time will vary by weight).

Rest and pan sauce

Remove lamb to a cutting board and tent loosely with foil. Pour off excess fat from the roasting pan, place pan on medium heat, add 150 ml white wine or stock to deglaze, scraping brown bits. Reduce by half to concentrate, then spoon some sauce over lamb before slicing. Rest lamb 15–20 minutes before carving (internal temp will rise ~5°C).

While lamb roasts, whisk together 3 tbs harissa paste, 150 g Greek yogurt, 1 tbs lemon juice, 1 tbs olive oil, 1 tsp honey, and 0.5 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity by adding more harissa or lemon as desired. Chill until ready to serve; bring to room temperature 10 minutes before plating.

Halve and seed

Preheat oven to 200°C (390°F) if not still hot. Cut the spaghetti squash lengthwise and scoop out seeds. Brush cut sides with 2 tbs olive oil and season with 0.5 tsp salt and 0.25 tsp black pepper.

Roast squash

Place squash cut-side down on a lined baking sheet and roast 30–40 minutes, until tender when pierced with a knife. Remove from oven and let cool slightly (5 minutes).

Shred into strands and finish

Use a fork to scrape flesh into spaghetti-like strands. In a skillet over medium heat, warm 1 tbs olive oil, add minced garlic and cook 30 seconds until fragrant. Add squash strands, chopped parsley, 0.5 tsp lemon zest, and a pinch of salt and pepper. Toss 2–3 minutes to heat through and coat flavors. Remove from heat.

Slice the rested lamb leg against the grain into 0.5–1 cm thick slices. Arrange a bed of warm spaghetti squash on plates or a large serving platter. Fan lamb slices over the squash. Drizzle or dot harissa-yogurt sauce alongside or over the lamb to taste.

Scatter toasted pine nuts or chopped pistachios and microgreens or parsley over the dish. Finish with a light drizzle of extra virgin olive oil and a grind of black pepper.

Serve immediately, passing additional harissa sauce at the table.