Barbecued Harissa lamb
A kettle barbecue will give this lamb a deeply smoky flavour, but you can cook it just as well on an open one.
This recipe needs advance preparation!
| Barbecued Harissa lamb | |
|---|---|
 |
| Served in a homemade pitta bread with a salad | |
| Servings: | Serves 6 |
| Calories per serving: | 825 |
| Ready in: | 1 hour |
| Prep. time: | 30 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 19th August 2013 |
|
Best recipe reviewAs good as it looks 5/5 The perfect spicy kebab, made at home. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon of coriander seeds
- 1 tablespoon of cumin seeds
- 3 tablespoons of Belazu Rose Harissa
- juice of 1 lemon
- Belazu extra virgin olive oil
- 3 cloves of garlic
- 1.6 kg 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
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After 3 hours in the oven
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Marinaded, ready to cook
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A poorly butterflied leg of lamb
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![Half-leg of (frozen) lamb, defrosted [£6.50 Morrisons - August 2013]](/wiki/images/thumb/8/89/Half-leg_of_lamb.jpg/300px-Half-leg_of_lamb.jpg)
Half-leg of (frozen) lamb, defrosted
[£6.50 Morrisons - August 2013]
![Half-leg of (frozen) lamb, defrosted [£6.50 Morrisons - August 2013]](/recipes_wiki/File:Half-leg_of_lamb.jpg)
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 one hour.
- Season well and cook on a heated barbecue with the lid on for 25-30 minutes, turning a couple of times.
- Allow to rest for 10 minutes before carving.
(Olive magazine)
Serving suggestion
Serve in homemade pitta breads with a selection of chopped salad vegetables.
Chef's notes
When preparing this dish, the decision to barbecue or not was weather dependant, in the end I decided not to barbecue. After butterflying the half-leg of lamb, and seeing how cartilaginous and sinewy the meat was, I thought slow cooking would give a far better result than cooking quickly in the oven or even barbecuing. This was a great decision as the resulting meat just fell apart, juicy and tender.
I placed marinated meat on an uncovered grill tray at the top of the highest setting on my oven (260°C [500°F) Gas 10] and left for 15 minutes, then I reduced the oven to 180°C [350°F - Gas 4] placed meat in an oven tray covered in tin-foil and cooked for another 2.5 hours. It looks burnt from the picture, but if you look at the kebab in the pitta you'll see how tender it was - with no gristle.
This recipe originated from the recipe section of Belazu.com
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Belazu products used in this recipe
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