Slow cooked leg-of-lamb with harissa: Difference between revisions
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|title=Slow cooked leg-of-lamb with harissa a meat recipe | |||
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|description=This is a version of Barbecued Harissa lamb for slow cooking | |||
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|DatePublished=19th August 2013 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Served in a [[homemade pitta bread]] with a salad | |||
|Servings = Serves 6 | |Servings = Serves 6 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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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 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: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: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]]] | [[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. | |||
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 | {{RecipeIngredients | ||
| 1 tablespoon of [[coriander seeds]] | | 1 tablespoon of [[coriander seeds]] | ||
| 1 tablespoon of [[cumin seeds]] | | 1 tablespoon of [[cumin seeds]] | ||
| 3 tablespoons of Belazu Rose [[Harissa]] - I used 2 tablespoons of | | 3 tablespoons of Belazu Rose [[Harissa]] - I used 2 tablespoons of homemade [[Orange biter (hot chili sauce)]] | ||
| juice of 1 [[lemon]] | | juice of 1 [[lemon]] | ||
| Belazu [[extra virgin olive oil]] | | Belazu [[extra virgin olive oil]] | ||
| Line 48: | Line 61: | ||
===Serving suggestion=== | ===Serving suggestion=== | ||
Serve in [[ | Serve in [[homemade pitta breads]] with a selection of chopped salad vegetables. | ||
===See also=== | ===See also=== | ||
* [[Slow-roast recipes]] | * [[Slow-roast recipes]] | ||
* [[Barbecued Harissa lamb]] | * [[Barbecued Harissa lamb]] | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Lamb recipes]] | [[Category:Lamb recipes]] | ||
Revision as of 09:14, 19 March 2014
This recipe needs advance preparation!
| Slow cooked leg-of-lamb with harissa | |
|---|---|
 |
| Served in a homemade pitta bread with a salad | |
| Servings: | Serves 6 |
| Ready in: | 6 hours |
| Prep. time: | 3 hours |
| Cook time: | 3 hours |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 19th August 2013 |
[£6.50 Morrisons - 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
- 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
- leg of lamb 1.6kg, 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
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.
See also
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