Photo by Aglaia Kremezi
I call this herb and spice rub "North-African" because, besides the classic oregano and rosemary, it contains such Tunisian and Moroccan spices as caraway, cumin, and turmeric. In addition, it is spiked with harissa, the ubiquitous hot pepper paste that is to Arab North Africa what chili oil is to Asia.
With the same spice mixture you can rub poultry, beef, or pork 2 to 3 hours before grilling and leave at room temperature. Or, you can mix 3 tablespoons of this rub with 3 tablespoons thick yogurt and baste chicken breast or legs, or skewered lamb and pork, before grilling. Better yet, leave in the refrigerator overnight, in the spicy yogurt marinade.
Makes 6 servings.
• 3 tablespoons coarse sea salt
• 2 teaspoons dried Greek oregano or savory
• 1 teaspoon chopped rosemary leaves
• 3 teaspoons caraway seed
• 1 teaspoon cumin seed
• 1/2 teaspoon turmeric
• 2 tablespoons harissa, marras, or aleppo pepper to taste
• 1 teaspoon chopped garlic cloves
• 1/4 cup olive oil
•5-to-6-pound bone-in leg of lamb
•1/4 cup freshly squeezed lemon juice
•1/3 cup white wine, plus more if needed
•1 1/2 pounds medium or small purple onions, peeled and halved or quartered
•2-3 sprigs fresh rosemary, or 1 tablespoon dry