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Harissa Lamb
Fragrant, slow-cooked leg of lamb, served with Saffron Rice, a tabbouleh-inspired Quinoa, Pomegranate and Radish Salad and Roasted Tenderstem Broccoli. The lamb is marinated overnight in a combination of rose harissa and ras el hanout then slow-roasted until fall-apart tender – so tender that you can pull the meat off the bone with tongs. It’s easy to prepare and only uses five ingredients (excluding salt and pepper, of course). All the hard work is done in the oven – the only thing you need to do is marinate your lamb and let time do the rest.
- Prep Time: 5 minutes
- Total Time: 5 hours
- Yield: 6 1x
- Category: Meat
Ingredients
Scale
- 2 kg leg of lamb
- 2 tbsps rose harissa paste (or regular harissa paste)
- 2 tbsps ras el hanout
- 1 lemon, zest only
- 300 ml chicken or vegetable stock
To serve:
Instructions
- Pat dry the leg of lamb with clean kitchen towel. Season generously with sea salt and freshly-ground black pepper and rub it all in. I do mean generously – it’s a large piece of meat! Place the lamb in a roasting in.
- Combine the rose harissa paste, ras el hanout and lemon zest in a small bowl. Rub the harissa marinade all over the lamb, ensuring it is evenly coated. Cover with cling film, refrigerate and let marinate at least 6 hours, or preferably, overnight.
- Take the roasting tin out of the fridge 30 minutes to an hour before roasting. You want it to come up to room temperature. Heat your oven to 200℃.
- Roast the lamb for 30 minutes, uncovered.
- Lower the oven temperature to 160℃/ 140℃ fan. Pour the chicken stock around the lamb. Double wrap with foil and seal tightly. Bake for 4 to 5 hours, or until fall-apart tender.
- Transfer the lamb to a platter and rest for 20 to 30 minutes, loosely covered with foil.
- Spoon some of the heated pan juices over the lamb and serve with Saffron Rice, a tabbouleh-inspired Quinoa, Pomegranate and Radish Salad and Roasted Tenderstem Broccoli, or your sides of choice.
