Centerpiece-Worthy Roasted Harissa Lamb

This recipe for Roasted Harissa Lamb and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TFMEasterBasket #TheFreshMarket #CollectiveBias

Our Roasted Harissa Lamb brings big flavor with little effort to your spring table!  Serve with our delicious Asparagus Couscous Salad and seasonal sides for a complete Easter menu.

Looking outside my window, it’s pretty clear – spring is here.  Step outside my door, and you may think otherwise.  Brrr, y’all!  No matter.  Gives me more time to warm up in the kitchen taste-testing Easter menu recipes.  It’s a rough life.

I’ve been making an adapted Barefoot Contessa Roasted Lamb recipe every Easter for ages.  It’s a tried and true classic, and if you’re new to eating lamb, it’s a great way to start.  This year, though, I’ve been experimenting with new ingredients; hence today’s recipe for Roasted Harissa Lamb, inspired by The Fresh Market kitchen.

I love wandering the aisles of The Fresh Market… I could browse the shelfs for hours.  And, come spring, I always find inspiration for my Easter table.  From seasonally fresh produce to exceptional meat and seafood, signature baked goods and carefully curated organics, all the foods you love are waiting for you at The Fresh Market.

Roasted Harissa Lamb

Using a paring knife, cut 12 slits, about 1 inch wide and deep, into the meaty parts of the lamb. Spread ¼ c. harissa over the lamb, pushing some of the harissa into the slits. Insert 1 garlic clove half into each slit. Cover with plastic wrap and refrigerate for 6 to 24 hours.

Preheat the oven to 450ºF. Remove lamb from refrigerator and season with 1 tsp. salt. Toss potato wedges with 2 tbsp. oil, season with salt and pepper, and spread in a single layer in a roasting pan.

Place lamb on top of potatoes and drizzle with 1 tbsp. oil. Place in oven and roast 15 minutes. Reduce oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted in the thickest part of the lamb, reads 125ºF for medium-rare, about 90 minutes.

Transfer the lamb to a cutting board and the potatoes to a serving platter. Tent with aluminum foil to keep warm.

Heat the roasting pan over high heat until sizzling. Add wine and bring to a boil, scraping up the browned bits in the pan.  Pour the loosened sauce and bits through a strainer to separate out the solids.

Pour the liquid into a sauce pan and season to taste with salt.  Stir in broth and boil until reduced by half, 3 to 4 minutes. Whisk in the remaining 1 tbsp. harissa and pour into a sauceboat.

Carve the lamb and serve alongside potatoes. Serve with the sauce on the side, and your other Easter side dishes.  Click here to get this Spring Asparagus Couscous Salad recipe.  It’s perfect to make for holidays since it can be served at room temp!

Roasted Harissa Lamb

Yield: 8-10

Our Roasted Harissa Lamb brings big flavor with little effort to your spring table!  Serve with our delicious Asparagus Couscous Salad and seasonal sides for a complete Easter menu.

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Instructions

1. Using a paring knife, cut 12 slits, about 1 inch wide and deep, into the meaty parts of the lamb. Spread ¼ c. harissa over the lamb, pushing some of the harissa into the slits. Insert 1 garlic clove half into each slit. Cover with plastic wrap and refrigerate for 6 to 24 hours.
2. Preheat the oven to 450ºF. Remove lamb from refrigerator and season with 1 tsp. salt. Toss potato wedges with 2 tbsp. oil, season with salt and pepper, and spread in a single layer in a roasting pan.
3. Place lamb on top of potatoes and drizzle with 1 tbsp. oil. Place in oven and roast 15 minutes. Reduce oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted in the thickest part of the lamb, reads 125ºF for medium-rare, about 90 minutes. 
4. Transfer the lamb to a cutting board and the potatoes to a serving platter. Tent with aluminum foil to keep warm.
5. Heat the roasting pan over high heat until sizzling. Add wine and bring to a boil, scraping up the browned bits in the pan.  Pour the loosened sauce and bits through a strainer to separate out the solids. 
6. Pour the liquid into a sauce pan and season to taste with salt.  Stir in broth and boil until reduced by half, 3 to 4 minutes. Whisk in the remaining 1 tbsp. harissa and pour into a sauceboat.
7. Carve the lamb and serve alongside potatoes. Serve with the sauce on the side.

This Easter, fill your basket with fresh produce, premium meat and seafood, specialty candy and bountiful blooms from The Fresh Market.  You’ll love the outstanding selection of delightful treats for your family, making it easy to celebrate the season. Click here to find the store nearest you.

Want to relax on Easter day?  Enjoy the day with family and friends and pre-order your Easter meal through The Fresh Market!  Available for orders until 2 PM March the 27th, kits can be picked up in-store from March 29th to Sunday April 1st before 1 PM on April 1st. Each kit retails for $59.99 and feeds 8 to 10 people.

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