Harissa-Rubbed Butterflied Leg of Lamb with Herbed Couscous

Steps

1. Step 1

   In a bowl, stir together the yogurt, harissa, garlic, cumin, coriander, 2 tbsp olive oil, 1 tbsp lemon juice, 2 1/2 tsp kosher salt and the pepper.

   5 min

   • 3/4 cup plain whole-milk yogurt
   • 1/4 cup harissa paste
   • 6 cloves garlic
   • 2 tsp ground cumin
   • 1 tsp ground coriander
   • 2 tbsp olive oil
   • 1 tbsp lemon juice
   • 2 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Open the lamb out flat on a board and score the thicker parts about 1/2 inch deep so it cooks evenly. Put it in a large dish or zip-top bag, rub the marinade over both sides, and work it into the cuts.

   10 min

   • 1 butterflied boneless leg of lamb (3 1/2–4 lb)
3. Step 3

   Cover and refrigerate at least 4 hours, preferably overnight.

   4 hr, hands-off

4. Step 4

   Take the lamb out of the fridge and let it sit at room temperature for 1 hour. Heat the oven to 450°F and set a rack in the upper third.

   1 hr, hands-off · 450°F

5. Step 5

   Line a rimmed baking sheet with foil and set a wire rack on it if you have one. Lay the lamb on it fat side up, spread flat, scraping off only the thickest clumps of marinade (a thin coating is what chars).

   5 min

6. Step 6

   Roast 25 to 35 minutes, until the surface is darkly charred in spots and a thermometer in the thickest part reads 130°F for medium-rare. Thinner ends will be more done. If the top isn't charred enough, run it under the broiler for 2 to 3 minutes.

   30 min, hands-off · 450°F

7. Step 7

   Move the lamb to a board and let it rest 15 minutes, loosely tented with foil.

   15 min, hands-off

8. Step 8

   While the lamb rests, bring the broth, butter and 1 tsp salt to a boil in a saucepan. Stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff with a fork.

   10 min

   • 1 1/2 cups couscous
   • 1 3/4 cups chicken or vegetable broth
   • 2 tbsp butter
   • 1 tsp kosher salt
9. Step 9

   Stir the 3 tbsp olive oil, 2 tbsp lemon juice, lemon zest, parsley, cilantro, mint and scallions through the warm couscous. Taste and add salt or lemon as needed.

   5 min

   • 3 tbsp olive oil
   • 2 tbsp lemon juice
   • 1 tsp lemon zest
   • 1 cup flat-leaf parsley leaves
   • 3/4 cup cilantro leaves
   • 1/4 cup mint leaves
   • 4 scallions
10. Step 10

    Slice the lamb thinly against the grain and pile it over the couscous. Spoon any board juices over the top, sprinkle with flaky salt and serve with lemon wedges.

    5 min

    • flaky salt
    • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026