Roasted Lamb with Harissa and Yogurt Sauce

This roasted lamb is a juicy, flavorful dish that's perfect for a special occasion. The harissa paste adds a spicy kick, while the yogurt sauce cools it down and adds a touch of creaminess. The lamb is cooked to perfection, and the whole dish comes together in just over an hour.

I first had this dish at a restaurant in Morocco, and I was immediately hooked. The lamb was so tender and juicy, and the combination of spices was out of this world. I knew I had to recreate it at home, so I set out to find the perfect recipe. After a lot of trial and error, I finally came up with this one. It's not exactly the same as the one I had in Morocco, but it's pretty darn close. And best of all, it's easy to make and doesn't require any special ingredients.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons harissa paste
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• Lemon wedges, for serving (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the lamb, harissa paste, olive oil, salt, and pepper. Toss to coat.
3. Spread the lamb on a baking sheet and roast for 20-25 minutes, or until cooked through.
4. While the lamb is roasting, make the yogurt sauce. In a small bowl, combine the Greek yogurt, mint, and cilantro. Stir until combined.
5. Serve the lamb with the yogurt sauce and lemon wedges, if desired.

Why It Works

• The harissa paste adds a ton of flavor to the lamb, and the yogurt sauce helps to balance out the spice.
• The lamb is cooked in the oven, which helps to keep it moist and juicy.
• The dish is finished with a squeeze of lemon juice, which brightens up the flavors and adds a touch of acidity.