Slow cooked leg-of-lamb with harissa: Difference between revisions

Latest revision as of 15:32, 9 December 2022

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

Yum

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

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

(Olive magazine)

Serving suggestion

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

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#lamb #harissa #garlic #slowcookedlegoflambwithharissa #lemon #barbecuedharissalamb #oliveoil #spices #cuminseeds #butterflied #marinate

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+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.
-{{Template:AdvancePreparationIcon}}
+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]].
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   |PrepTime = 3 hours
   |CookTime = 3 hours
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+  |Image = [[Image:Barbecued Harissa lamb recipe.jpg|thumb|middle|none|alt=Electus]]
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 <span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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-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.
+</table>
-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]].
 {{RecipeIngredients
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 ===[[Mise en place]]===
 * Preheat the [[Oven|oven]] to its highest setting; 250° C
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 Image:Marinaded half-leg of lamb cooked.jpg|After 3 hours in the oven
 Image:Marinaded half-leg of lamb.jpg|Marinaded, ready to cook
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 [[Category:Stewed, braised or pot roasted]]
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Slow cooked leg-of-lamb with harissa: Difference between revisions