Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight.
Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes.
Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Harrisa:
Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet. Makes 3 cups.
Saffron Aioli:
Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified. Makes 2 1/2 cups.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Fennel Seed Slaw:
Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt. Makes 4 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	864.86 Kcal (3621 kJ)
Calories from fat	797.13 Kcal
		% Daily Value*
Total Fat	88.57g	136%
Cholesterol	40.92mg	14%
Sodium	2680.32mg	112%
Potassium	476.25mg	10%
Total Carbs	17.52g	6%
Sugars	5.83g	23%
Dietary Fiber	4.67g	19%
Protein	4.58g	9%
Vitamin C	49.6mg	83%
Vitamin A	0.2mg	5%
Iron	1.9mg	10%
Calcium	95.3mg	10%

Amount Per 100 g
Calories	220.52 Kcal (923 kJ)
Calories from fat	203.25 Kcal
		% Daily Value*
Total Fat	22.58g	136%
Cholesterol	10.43mg	14%
Sodium	683.43mg	112%
Potassium	121.44mg	10%
Total Carbs	4.47g	6%
Sugars	1.49g	23%
Dietary Fiber	1.19g	19%
Protein	1.17g	9%
Vitamin C	12.7mg	83%
Iron	0.5mg	10%
Calcium	24.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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