Grilled and Braised Leg of Lamb

Instructions

1. 1

   Preheat the grill, setting the burners to high.

2. 2

   Brush the lamb with half the oil. Season with salt and pepper. Place the lamb on the grill. Grill on all sides. Transfer to a baking dish or Dutch oven.

3. 3

   In a skillet, soften the onion and garlic in the remaining oil. Add the tomato paste, honey, harissa and spices. Season with salt and pepper. Cool.

4. 4

   Coat the lamb with the spice mixture. Cover and refrigerate for 12 to 24 hours.

5. 5

   With the rack in the middle position, preheat the oven to 170 °C (325 °F).

6. 6

   Pour the broth and wine around the leg. Cover and bake for 3 hours. Remove the lid and turn the meat over. Continue cooking for about 30 minutes.

7. 7

   Serve with the Apple & Mint Couscous.