Harissa-spiced slow-roast lamb

May 2024

Ingredients 

  • 2 tbsp harissa paste (homemade harissa paste)
  • Finely grated zest and juice 1 lemon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • Small bunch fresh coriander, leaves and stalks chopped
  • 2.2-3kg leg of lamb (see Know-how)
  • two tomatoes 
  • a threw in a bunch of leaves from a cauliflower 
  • 2 small quarted onion

For the salad

  • 1 cucumber, halved, deseeded and sliced
  • 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)
  • 60g whole skin-on almonds, toasted in a dry pan
  • Small bunch fresh mint, chopped
  • Handful fresh flatleaf parsley, chopped
  • 2 tbsp olive oil 
  • 2 tsp runny honey
  • Juice 1 lemon
  • 125g pomegranate seeds

Roast potatoes to serve

  1. Method Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl. Rub lamb with the harissa marinade and if possible marinate overnight.
  2. Heat the oven to 160°C/140°C fan/gas 3. 
  3. In a roasting pan add tomatoes onions and cauli leaves

  4. Put the marinated lamb in the  roasting pan. Roast for 30 minutes, uncovered, then pour 300ml water( I added 1tablespoon of beef stock power and you could add less water or a tin of tomatoes) around the lamb and cover the tin tightly with 2 sheets of baking paper then 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.
  5. Remove foil and contiinue roasting for another hour.

  6. Transfer the lamb to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).

  7. Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs. Drizzle with the olive oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. 

  8. Serve the lamb, carved into slices, with the salad and crispy roast potatoes.

Harissa Paste

Ingredients

2 oven roasted capsicums ( olive oil salt and sprinkles with brown sugar

2-4 red chillies

2 tablespoon tomatoe paste

4 large garlic cloves

1-2  teaspoon caraway seeds toasted and ground

1-2  teaspoon cumin seeds toasted and ground

2  teaspoon ground cumin

2  teaspoon ground coriander

1  teaspoon smoked paprika

1/2 tespoon cayenne pepper

salt

juice of a large lemon

2tablespoons olive oil

 

Prosess all ingredients in a food prosessor until smooth

store in a glass jar covered in some extra oil and refrigerate 

allow 1-2 days to mature before use is best ,keeps for 2-3 weeks and can be  frozen