Slow cooked leg-of-lamb with harissa

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This recipe needs advance preparation!
Slow cooked leg-of-lamb with harissa
Slow cooked leg-of-lamb with harissa
Served in a homemade pitta bread with a salad
Servings:Serves 6
Calories per serving:808
Ready in:6 hours
Prep. time:3 hours
Cook time:3 hours
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]

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

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Mise en place

  • Preheat the oven to its highest setting; 250° C

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 three hours.
  4. Place on an uncovered grill-tray at the top of the oven on its highest setting.
  5. Cook for 15 minutes
  6. Reduce the heat to 180°C [350°F - Gas 4], place the meat in an oven tray and cover with tin-foil
  7. Cook for 2 hours 30 minutes - check now and then to ensure it is not drying out - reduce the heat if it is.
  8. 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

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.