Slow cooked leg-of-lamb with harissa
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This recipe needs advance preparation!
| Slow cooked leg-of-lamb with harissa | |
|---|---|
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| Served in a home-made pitta bread with a salad | |
| Servings: | Serves 6 |
| Ready in: | 6 hours |
| Prep. time: | 3 hours |
| Cook time: | 3 hours |
| Difficulty: | 
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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.
Ingredients
[£6.50 Morrisons - August 2013]
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 home-made 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 home-made pitta breads with a selection of chopped salad vegetables.