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Prep 15 minutes
Total 5 hours

Slow roasted harissa leg of lamb

This melt-in-the-mouth, moist meat is a perfect alternative to your classic Easter roast.

Serves
US|Metric
ingredients
  • 1 Leg of lamb, approx 1kg
  • 6 Shallots, halved
  • 5 Garlic cloves, whole
  • Salt and pepper

For the marinade

  • 3 tbsps Rose harissa paste
  • 1 Lemon, juice and zest
  • 1 Orange, juice and zest
  • 2 tsps Smoked paprik
  • ½ tsp Ground cumin
  • ½ tsp Ground coriander
  • 1 tsp Honey

Slow roasted harissa leg of lamb

This melt-in-the-mouth, moist meat is a perfect alternative to your classic Easter roast.

  1. Preheat your oven to 240c. Season the lamb all over with oil, salt and pepper, and brown in the oven for 10 minutes each side, top and bottom.
  2. While the lamb browns, mix all marinade ingredients together.
  3. Once lamb is slightly browned, remove from oven and the tray, and place to one side. Reduce oven to 160℃
  4. To the tray, add the shallots and a splash of water (about 40 ml). Place the lamb back on top of the shallots and cover in the marinade. Wrap the tray really tightly with tin foil - you don’t want any gaps for steam to escape or you’ll lose that amazing flavour and moistness of the meat.
  5. Place in the oven and cook for around 4 hours, until the meat is tender and comes away from the bone with just a fork.
  6. Serve on a bed of harissa spiced orzo with fresh yogurt, chermoula and chillis.