Slow cooked leg-of-lamb with harissa

This recipe requires preparation in advance!

This is a version of Barbecued Harissa lamb for slow cooking. It produces a far superior result to barbecuing, but does take a little longer.

Made with a defrosted frozen half-leg of lamb, this lasted 2 people for 2 days - I used the same marinade ingredients as for 6 people, but with slightly less harissa paste.

Slow cooked leg-of-lamb with harissa

Served in a homemade pitta bread with a salad
Servings:	Serves 6
Calories per serving:	808
Ready in:	6 hours
Prep. time:	3 hours
Cook time:	3 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th August 2013

Best recipe review Harissa and lamb - heavenly 5/5 Great recipe Rosemary. Thanks, we have this very often. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon of coriander seeds
• 1 tablespoon of cumin seeds
• 3 tablespoons of Belazu Rose Harissa - I used 2 tablespoons of homemade Orange biter (hot chili sauce)
• juice of 1 lemon
• Belazu extra virgin olive oil
• 3 cloves of garlic
• 1.6kg leg of lamb, boned and butterflied (ask your butcher to do this for you)
• I used a frozen half-leg of lamb and butterflied it myself. It was a bit of a fiddle but it worked out fine in the end!

Mise en place

• Preheat the oven to its highest setting; 250° C

• 

  After 3 hours in the oven

• 

  Marinaded, ready to cook

• 

  A poorly butterflied leg of lamb

• 

  Half-leg of (frozen) lamb, defrosted
  [£6.50 Morrisons - August 2013]

Method

1. Put the seeds in a pestle and mortar and crush slightly.
2. Mix the Harissa, lemon, 2 tablespoons olive oil, garlic and spices together, smear over the lamb
3. marinate for at least three hours.
4. Place on an uncovered grill-tray at the top of the oven on its highest setting.
5. Cook for 15 minutes
6. Reduce the heat to 180°C [350°F - Gas 4], place the meat in an oven tray and cover with tin-foil
7. Cook for 2 hours 30 minutes - check now and then to ensure it is not drying out - reduce the heat if it is.
8. Allow to rest for 10 minutes before carving.

(Olive magazine)

Serving suggestion

Serve in homemade pitta breads with a selection of chopped salad vegetables.

See also

• Slow-roast recipes
• Barbecued Harissa lamb

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