Slow cooked leg-of-lamb with harissa
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.
- 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
- 1.6kg 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!
- Preheat the oven to its highest setting; 250° C
- 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.
Serve in homemade pitta breads with a selection of chopped salad vegetables.
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