1-5 lb (2.5 kg) boneless leg of lamb, trimmed and tied

1/4 cup (60 ml) olive oil

2 onions, finely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) tomato paste

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) of harissa sauce

1/2 teaspoon crushed (2.5 ml) coriander seeds

1/2 teaspoon (2.5 ml) crushed mustard seeds

1/2 teaspoon (2.5 ml) crushed fennel seeds

1/2 teaspoon (2.5 ml) ground turmeric

1 1/2 cups (375 ml) chicken broth

1/2 cup (125 ml) red wine

1/2 cup (125 ml) dried black olives (optional)

Salt and pepper

Preheat the grill, setting the burners to high.

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.

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.

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

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

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.

Serve with the Apple & Mint Couscous.

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