harissa lamb leg with creamed spinach & herbed potatoes recipe

Harissa Lamb Leg Title


Harissa Lamb Leg

  • (1½) lb boneless leg of lamb
  • (1) tbsp harissa spice
  • (2) garlic cloves, minced
  • (1) tsp dried rosemary
  • (1½) tbsp extra virgin olive oil
  • salt & pepper

Creamed Spinach

  • (20) oz baby spinach, washed
  • (3) garlic cloves, minced
  • (1)  shallot, diced
  • (¾) cup heavy cream
  • (¼) cup parmesan cheese, grated
  • (1) tbsp extra virgin olive oil
  • (2) tsp butter
  • salt & pepepr

Herbed Potatoes

  • (3) russet potatoes, cleaned and chopped
  • (2) tsp dried thyme
  • (2) tsp dried rosemary
  • (1) tbsp dried oregano
  • (3) tbsp extra virgin olive oil
  • salt & pepper


  1. Preheat oven to 450°F
  2. Combine thyme, rosemary, oregano, extra virgin olive oil, salt & pepper (about 1 tsp salt and ½ tsp pepper) in a large bowl
  3. Toss chopped potatoes in herb oil until evenly coated
  4. Spread potatoes evenly on a baking sheet and put into preheated oven
  5. While potatoes bake, add harissa spice, rosemary, garlic cloves, salt & pepper, and extra virgin olive oil in the same bowl you had tossed the potatoes and mix until you have a similar texture to a paste/rub
  6. Add lamb to bowl and evenly coat the leg in the harissa rub and allow to sit for 10 minutes
  7. Place lamb leg on a roasting pan and add to oven with potatoes
  8. Toss potatoes before closing the oven so they don’t burn on any one side
  9. Roast for 10 minutes and then turn the oven temperature down to 325ºF
  10. While lamb and potatoes finish roasting, you can start the creamed spinach by heating a large sauté pan over medium heat
  11. Add olive oil and garlic to pan and cook for a minute to allow the garlic to infuse the oil, but keep an eye on it so the garlic doesn’t burn
  12. After the oil is infused, add the diced shallots and cook for 2 minutes until shallots become translucent
  13. Add baby spinach to the pan and cook it down (about 5 minutes)
  14. Once spinach is cooked down and most of the water has evaporated, add the heavy cream, parmesan cheese and butter to the pan
  15. Cook spinach for about 10 minutes until the liquid has reduced and spinach is nice and creamy
  16. Remove potatoes from oven and check the temperature of the lamb at this point — I like my lamb medium-rare, so about 30 minutes for 1½ pounds is about right to reach an internal temperature of 130º-135ºF, you can cook it more or less depending on what temperature you prefer (like 5-10 minutes longer for more well done and 5 minutes less for more rare)
  17. Allow lamb to rest for 10 minutes before slicing and then plate it with creamed spinach and herbed potatoes

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Harissa Lamb Leg