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Leg of Lamb with Harissa

It's grilling season (finally)! This tasty recipe from Mustapha's Fine Foods of Morocco uses harissa to add a Mediterranean twist to grilled lamb. Foster & Dobbs features a number of Mustapha's execellent products in our condiment section.

Harissa is a classic table accompaniment in Moroccan cooking and at the Moroccan table. The presence of harissa at the table is almost as ubiquitous as olives. Mustapha's Harissa is the gold standard and nothing sold here in the U.S. can really compare. Harissa has an unforgettably intense, slow burn that will spice up any dish. Uses: Its relatively salty quality takes to lifting the flavors of milder foods such as couscous. Or, serve harissa as a side sauce for grilled and roast meats and poultry (as we are doing here). Additionally, it can be used to heighten the flavor of tagines (stews), soups and sauces.

Leg of Lamb with Harissa
(Serves: 8 to 10)

Ingredients:
4 to 5 pound leg of lamb, boned and butterflied

1/2 jar (about 7 ounces) Mustapha’s Harissa

3-1/2 ounce Dijon mustard

Directions:
1. For a whole leg of lamb use half a jar of harissa, add half the amount of that in Dijon mustard and blend.

2. Coat the leg of lamb with the mustard and harissa mixture, and rub with love until there is no loving left - let it sit to recover from the excitement, about two hours.

3. Make sure the coals are not extremely hot and grill the lamb until it reaches your preferred level of doneness.

4. Remove the lamb from the grill and let it rest for 5 to 10 minutes. Slice against the grain and serve with the Seghesio Zinfandel.