Seven Spice Lamb Leg with Lemon Potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Ask your butcher to butterfly the lamb leg for you, or do it yourself: Place the lamb on a cutting board and trim any fat down to about ¼ inch thick.

Step 2

Remove any opaque connective tissue and then slice a long cut through the thickest part of the meat, about ¾ of the way through the meat (be careful to not cut all the way through), then spread open the meat like a book and lay flat. You want the lamb to have a consistent thickness. Season with salt, then, using a Microplane, grate the garlic cloves over the meat.

Step 3

Sprinkle the lamb with dried mint and ½ tablespoon of the Lebanese

Step 4

Seven Spice.

Step 5

• Position a rack at the bottom third of the oven and another rack in the middle. Preheat the oven to 300°F and place a rack in a roasting pan.

Step 6

• Cut five to six pieces of butcher's twine, each about 12 inches long. You need them to be long enough to wrap around the leg and tie a knot.

Step 7

o Beginning with the thinnest end of the meat, roll the leg into a cylinder shape. Starting in the center of the lamb roll, wrap the twine around the meat and tie in a tight knot, then move out to the sides, with equal spacing between the ties. Use more pieces of twine if you need to keep a tight uniform shape. Trim off any excess twine. o Generously season the rolled lamb leg with salt and 1½ tablespoons of Lebanese Seven Spice. Spray, or drizzle, olive oil all over the lamb leg.

Step 8

Lay the lamb on the rack and place the roasting pan on the middle rack of the oven. Roast for 45 minutes, then check the temperature of the lamb with a meat thermometer. Continue roasting, checking the temperature every 10 to 15 minutes, until the lamb is browned and reaches 130°F.

Step 9

o Meanwhile, to make the potatoes, put them in a large pot and cover with water and 1 tablespoon salt. Bring to a boil and simmer until tender, about 15 minutes. Drain well, then toss with the 3 tablespoons of olive oil and spread them on a sheet pan. After the lamb has cooked for 1 hour, add the potatoes to the oven, on the rack below the roasting pan.

Step 10

• When the lamb is done, transfer it to a cutting board to rest and loosely cover with aluminum foil.

Step 11

• Increase the oven to 400°F and move the potatoes to the middle rack.

Step 12

Continue roasting, occasionally turning them until they begin to brown, about 20 more minutes.

Step 13

• While the potatoes cook, place the roasting pan on the stove top over medium heat and add the chicken stock. Bring to a low simmer and deglaze the pan, scraping up any browned bits with a spatula.

Step 14

• Remove the potatoes from the oven and toss with the oregano, cumin, preserved lemon, and bay leaves or parsley to evenly coat the potatoes.

Step 15

• When ready to serve, place the potatoes on a serving platter and zest the lemon over the potatoes with a Microplane. Cut the lemon in half and squeeze the juice over the potatoes.

Step 16

Drizzle with olive oil and season with flaky sea salt.

Step 17

• Uncover the lamb and remove the twine. Slice the lamb and lay over the potatoes. Pour any juices that collected on the cutting board into the roasting pan with the warm stock. Whisk together, then spoon over the sliced lamb and potatoes.

Step 18

Sprinkle the lamb with the remaining ½ tablespoon of seven spice and some flaky sea salt, then drizzle with olive oil.

Step 19

Mix all of the spices in a small bowl until well combined. Store in an airtight container, preferably in a dark, cool spot, for up to 2 months.