Slow-Roast Lamb With Harissa and Apricots

Ingredients

• 1 lb. dried apricots (about 3 cups)
• 3 Tbsp. plus 1½ tsp. Diamond Crystal or 2 Tbsp. Morton kosher salt
• 3 Tbsp. plus 1½ tsp. ras-el-hanout
• 10 garlic cloves, finely chopped
• 1 cup harissa paste
• 5 Tbsp. preserved lemon paste
• 2 Tbsp. extra-virgin olive oil
• 4 medium Yukon Gold potatoes (about 1¾ lb.), peeled, quartered
• 4 medium onions (about 1½ lb.), peeled, roots trimmed, quartered
• 4 medium fennel bulbs, stalks and fronds trimmed, bulbs quartered
• 1 5½–6-lb. bone-in leg of lamb
• 1 large fennel bulb, stalks removed
• 2 cups tender herb leaves (such as parsley, mint, and cilantro)
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. plus 1½ tsp. preserved lemon paste

Steps

1. Bring a small saucepan of water to a boil. Place apricots in a medium bowl and pour in boiling water just to cover; reserve saucepan. Let apricots soak 10 minutes, then drain. Set aside.
2. Meanwhile, mix salt and ras-el-hanout in a small bowl to combine. Mix garlic, harissa, and preserved lemon paste in a medium bowl to combine. Mix oil, 1½ tsp. salt mixture, and ¼ cup harissa mixture in another small bowl; set oil mixture aside for roasting vegetables.
3. Rub 2 Tbsp. harissa mixture all over lamb, then coat lamb with remaining salt mixture, pressing to adhere. Coat lamb with remaining harissa mixture. Place in a large roasting pan and cover with a sheet of parchment paper, pressing firmly to adhere to meat and tucking in ends. Let lamb sit on the counter at room temperature at least 2 hours, or chill overnight. If chilling, let meat sit at room temperature 2 hours before roasting.
4. When you’re ready to roast lamb, place a rack in middle of oven; preheat to 300°. Toss potatoes, onions, and fennel in a large bowl with reserved oil mixture to coat, then toss in reserved apricots just to distribute.
5. Bring 1½ cups water to a boil in reserved saucepan. Remove parchment paper from lamb and arrange vegetables around; pour boiling water into roasting pan. Place a fresh sheet of parchment loosely over lamb and cover with a sheet of heavy-duty foil, crimping tightly around edges to seal. Slide pan into oven and place a large rimmed baking sheet on rack below roasting pan to catch any drips. Bake until lamb is fork-tender, 5½–6 hours. Remove pan from oven and let lamb rest 30 minutes before uncovering.
6. While the meat is resting, halve fennel bulb and thinly slice on a mandoline or with a knife. Toss fennel and herbs in a medium bowl to combine, then add oil and preserved lemon paste and toss to coat.
7. To serve, place lamb on a large platter and arrange vegetables around. Pour some of the roasting juices over. Top with some of the fennel salad; serve remaining salad and a bowl of any remaining roasting juices alongside. As you pull the meat from the bone, you can moisten it with juices if desired.