Harissa-Honey Glaze

Harissa Paste

4 ounces dried red chiles, preferably a combination of some hot and some mild, such as 3 ounces New Mexican or ancho pods and 1 ounce chiles de árbol

1 teaspoon caraway seeds

½ teaspoon coriander seeds

½ teaspoon cumin seeds

4 to 6 garlic cloves

1 teaspoon crumbled dried mint

1 teaspoon kosher salt or coarse sea salt

Glaze

3 tablespoons mild-flavored honey

Juice of 1 medium lemon

Make the harissa: Warm a skillet over medium heat. Place the chiles in the skillet and toast quickly on each side, just until fragrant. Transfer the chiles to a bowl and pour in enough hot water to cover them.

Pour the caraway seeds, coriander seeds and cumin seeds into the skillet and toast them quickly, just until they are fragrant. Grind the seeds in a spice grinder or mortar until fine.

When the chiles have softened, after about 10 minutes, drain them and transfer them to a food processor. Add the ground seeds to the processor along with the garlic, mint, and salt. Puree the mixture until smooth, about 1 minute. The harissa can be refrigerated in a covered container for several weeks.

Make the glaze: Combine the harissa with the honey and lemon juice. If the mixture is too thick to easily brush on lamb, add water as needed to achieve the proper texture. Baste the meat with the glaze in the last few minutes of cooking and serve the remainder on the side as a table sauce. The glaze can be kept in a covered container in the refrigerator for up to three weeks.

Makes about 1½ cups.

"The Barbecue Lover's Big Book of BBQ Sauces" by Bill and Cheryl Jamison (2015 The Harvard Common Press)