Shawarma-spiced braised leg of lamb

Rub
Lamb leg, shank attached, frenched (shank cut free of meat/fat), excessive fat trimmed, membranes removed	6 pounds
Salt, kosher
Pepper, freshly ground
Cumin seeds	2 tablespoons
Caraway seeds	2 teaspoons
Coriander seeds	2 teaspoons
African birds eye chiles, finely chopped	2
Garlic, finely grated	4 cloves
Oil, olive	½ cup
Paprika	1 tablespoon
Cinnamon, ground	½ teaspoon
Assembly
Caraway seeds	½ teaspoon
Coriander seeds	½ teaspoon
Oil, olive	¼ cup
Onion, thinly sliced	1 large
Ancho chile powder	1 tablespoon
Chipotle chile powder	1 tablespoon
Turmeric, ground	1 teaspoon
Pepper, freshly ground	½ teaspoon
Cinnamon, ground	¼ teaspoon
Tomatoes, crushed	28 ounces
Chicken broth, low-sodium	4 cups
Salt, kosher
Salad
Onion, red, thinly sliced	½ medium
Vinegar, red wine	1 cup
Sugar	½ cup
Lemon, preserved, flesh removed, peel sliced into thin strips	½
Cilantro leaves with tender stems	1 cup
Mint leaves	1 cup
Parsley leaves with tender stems	1 cup
Dill sprigs	½ cup
Oil, olive
Salt, flaky sea

Rub

1. Lightly score the lamb meat with a knife, and pat dry with paper towels. 
2. Season the lamb generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet. 
3. Grind the cumin, caraway, and coriander seeds with a mortar and pestle to a powder. 
4. Transfer to a small bowl, and stir in the chiles, garlic, oil, paprika, and cinnamon; rub all over the lamb. 
5. Chill, uncovered on the wire rack, for 12 to 24 hours. 

Assembly

1. Let the lamb come to room temperature, about 1 hour. 
2. Preheat the oven to 450°F. 
3. Roast the lamb until well browned all over, about 20 to 25 minutes. 
4. Remove from the oven, and reduce the temperature to 250°F. 
5. Meanwhile, grind the caraway and coriander seeds with a mortar and pestle to a powder. 
6. Heat the oil in a large Dutch oven over medium. 
7. Add the onion, and cook, stirring occasionally, until translucent, 5 to 7 minutes. 
8. Add the ancho and chipotle chile powders, turmeric, pepper, cinnamon, and ground seeds; stir to coat the onion. 
9. Cook, stirring, until the spices are fragrant, about 2 minutes. 
10. Add the tomatoes and broth, and bring the liquid to a simmer; season lightly with salt. 
11. Carefully place the lamb in the pot, and add just enough water to cover, if it is not submerged. 
12. Cover the pot, and braise the lamb in the oven until the meat is very tender and the bone wiggles easily in the joint, 4 ½ to 5 ½ hours. 
13. Cool to room temperature and then refrigerate overnight.
14. Heat over medium-low to a simmer.
15. Transfer the lamb to a platter and tent with foil to keep warm while you make the sauce and salad. 
16. Increase the heat to medium-high, and bring the braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by one-half, 25 to 30 minutes. 
17. Taste the sauce and season with salt, if needed; spoon over the lamb. 

Salad

1. Place the onion in a small heatproof bowl. 
2. Bring the vinegar and sugar to a boil in a small saucepan, stirring to dissolve the sugar. 
3. Pour over the onion, and let cool. 
4. Drain the onion, and place in a medium bowl; add the lemon, cilantro, mint, parsley, and dill; toss to combine. 
5. Drizzle lightly with oil, season with salt, and toss again to coat. 

Recipe very mildly adapted from Bon Appétit.

Chicken tagine with herbs & harissa olives

Mint	3 sprigs
Chicken, whole + Liver, trimmed, chopped	4 pounds
Onion, finely chopped	1 small
Garlic, minced	3 cloves
Parsley leaves	1 ½ cups
Cilantro leaves	1 cup
Butter	1 tablespoon
Coriander, ground	2 teaspoon
Turmeric	1 teaspoon
Ginger, ground	1 teaspoon
Saffron threads	Pinch
Salt, kosher
Pepper, freshly ground
Lemon, preserved, rind only, finely chopped	½
Olive oil, extra-virgin	2 tablespoons
Olives, green, pitted	1 cup
Harissa	1 tablespoon
Water	1 tablespoon
Crusty bread

1. In a small saucepan, cover the mint with 1 cup of water, and bring to a boil. 
2. Remove the pan from the heat, and let stand for 15 minutes. 
3. Stain the tea into a small bowl, and let cool. 
4. In a large pot, rub the mint tea all over the chicken. 
5. Add the onion, garlic, parsley, cilantro, butter, coriander, turmeric, ginger, saffron, and enough water to cover the chicken. 
6. Season with salt and pepper, and bring to a simmer. 
7. Reduce the heat to moderately low, and simmer gently until the chicken is tender but not falling off the bone; about 45 minutes. 
8. Transfer the chicken to a rack set over a rimmed baking sheet. 
9. Strain the broth into a bowl; reserving the solids. 
10. In a pot, combine the solids with 8 cups of the broth. 
11. Add the chicken liver and lemon, and bring to a boil. 
12. Cook over moderate heat until thickened to a loose, sauce-like consistency, about 30 minutes. 
13. Season with salt and pepper. 
14. Meanwhile, preheat to 425°F. 
15. Rub the chicken all over with the oil. 
16. Roast for about 30 minutes, until golden brown and crisp. 
17. Let rest for 10 minutes before carving. 
18. In a bowl, combine the harissa and 1 tablespoon water to create a paste, and then toss with the olives; coat evenly. 
19. Serve the chicken with the sauce, harissa olives, and crusty bread.

Recipe from Food&Wine Magazine, March 2015