Barbecued Harissa lamb

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This recipe needs advance preparation!
Barbecued Harissa lamb
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:Easy
Recipe author:JuliaBalbilla
First published:19th August 2013
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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]

A kettle barbecue will give this lamb a deeply smoky flavour, but you can cook it just as well on an open one.

Ingredients

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Mise en place

  • Preheat the oven to 230° C (450° F - gas 8) if not using a barbecue

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 one hour.
  4. Season well and cook on a heated barbecue with the lid on for 25-30 minutes, turning a couple of times.
  5. 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 marinaded 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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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

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