Name: Roasted Leg of Lamb with North African Spices, Lemon, and Onions
Yield: 6 servings
Ingredients: 3 tablespoons coarse sea salt; 2 teaspoons dried Greek oregano or savory; 1 teaspoon chopped fresh rosemary leaves; 3 teaspoons caraway seeds; 1 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 2 tablespoons Harissa or Aleppo or Mara's pepper to taste; 1 teaspoon chopped garlic; 1/4 cup olive oil; One 5-to 6-pound bone-in leg of lamb; 1/4 cup fresh lemon juice; 1/3 cup dry white wine, or more if needed; 1½ pounds medium or small red onions, peeled and halved or quartered; 2 or 3 fresh rosemary sprigs, or 1 tablespoon dried

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Roasted Leg of Lamb with North African Spices, Lemon, and OnionsCookbook cover image courtesy of Random House

I call this herb and spice rub North African because, besides the classic oregano and rosemary, it contains Tunisian and Moroccan spices such as caraway, cumin, and turmeric. In addition, it is spiked with harissa, the ubiquitous hot pepper paste that is to Arab North Africa what chile oil is to Asia. Use the same spice mixture to rub poultry, beef, or pork two to three hours before grilling and leave at room temperature. Or you can mix 3 tablespoons of this rub with 3 tablespoons yogurt and baste chicken breasts or legs or skewered lamb and pork before grilling. Better yet, leave in the spicy yogurt marinade in the refrigerator overnight.

Recipe notes

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