Roast Lamb with Roast Potatoes

For Harissa Sauce:

In a small skillet over medium heat, stir cumin seeds, caraway seeds, coriander seeds and salt, toast until fragrant, about 1 minute. Transfer to food processor.

Add olive oil to skillet and saute garlic, chopped peppers, lemon juice, and sugar until soft. Add to spices in the food processor and pulse to a smooth paste. Set aside.

For Lamb:

With a small knife, make slits on the outside of the lamb and insert the garlic slivers and rosemary into the slits. Rub the meat with Harissa sauce; season with salt and pepper. Let set for 30 minutes.

Preheat oven to 450º F. Lightly grease a roasting pan fitted with a flat rack.

Place leg of lamb in prepared roasting pan and roast for 20 minutes at 450º. Lower the oven temperature to 325º and continue cooking for 40 minutes.

Meanwhile, wash and peel the potatoes. Using a sharp knife, slice the potatoes widthwise (not all the way through) to create a fanning effect.

Remove lamb from oven, arrange potatoes around the lamb, spread a spoonful of tomato on each potato and top with slices of onion. Drizzle lemon juice over the vegetables and season with salt and pepper to taste. Add bay leaves and cinnamon stick. Pour wine over lamb and vegetables. Return roasting pan to oven and continue roasting for another 60 minutes, depending on the size of the lamb leg and personal preference. Baste occasionally with pan juices. Test internal temperature with an instant-read meat thermometer. Rare- medium rare should register 120º to 135º F, medium to medium well done 140º to 155º F, and well done 160º F and above. Keep in mind the meat continues to cook for a few minutes while resting outside the oven.