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

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===Recipe review===
====Random recipe review====
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'''<span class="reviewTitle">Harissa and lamb - heavenly</span>'''
'''<span class="reviewTitle">Harissa and lamb - heavenly</span>'''


<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">Great recipe Rosemary. Thanks, we have this very often.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span>
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">Great recipe Rosemary. Thanks, we have this very often.</span>  
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
 


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  |PrepTime = 3 hours
  |PrepTime = 3 hours
  |CookTime = 3 hours
  |CookTime = 3 hours
  |Image = [[Image:Barbecued Harissa lamb recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Barbecued Harissa lamb recipe.jpg|alt=Electus]]
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[[Image:Marinaded half-leg of lamb cooked.jpg|thumb|300px|right|After 3 hours in the oven]]
[[Image:Marinaded half-leg of lamb.jpg|thumb|300px|right|Marinaded, ready to cook]]
[[Image:Butterflied half-leg of lamb.jpg|thumb|300px|right|A poorly butterflied leg of lamb]]
[[Image:Half-leg of lamb.jpg|thumb|300px|right|Half-leg of (frozen) lamb, defrosted<br />[£6.50 Morrisons - August 2013]]]
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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.
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.
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===[[Mise en place]]===
===[[Mise en place]]===
* Preheat the [[Oven|oven]] to its highest setting; 250° C
* Preheat the [[Oven|oven]] to its highest setting; 250° C
<gallery widths=250px perrow=5>
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
Image:Butterflied half-leg of lamb.jpg|A poorly butterflied leg of lamb
Image:Half-leg of lamb.jpg|Half-leg of (frozen) lamb, defrosted<br />[£6.50 Morrisons - August 2013]
</gallery>
===Method===
===Method===


Revision as of 18:11, 11 November 2020


This recipe needs advance preparation!

Random recipe review

Harissa and lamb - heavenly

5/5

Great recipe Rosemary. Thanks, we have this very often.

Paul R Smith


Slow cooked leg-of-lamb with harissa
Electus
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:Easy
Recipe author:JuliaBalbilla
First published:19th August 2013

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.

Ingredients

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


Mise en place

  • Preheat the oven to its highest setting; 250° C
  • After 3 hours in the oven

    After 3 hours in the oven

  • Marinaded, ready to cook

    Marinaded, ready to cook

  • A poorly butterflied leg of lamb

    A poorly butterflied leg of lamb

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

    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

Randomly pick another recipe 🍴

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