Slow-Cooked Lamb with Lemon & Harissa Sauce
Slow-Cooked Lamb with Lemon & Harissa Sauce
Tender, falling-apart lamb, infused with flavour, is paired with a tangy, salty, spicy sauce that lifts the flavours to a whole new level. Serve with a grain salad and some roasted eggplant for a delicious family dinner.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2.5kg leg lamb
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tbsp caraway seeds
- 6 cloves garlic, finely chopped
- 3 tsp smoked paprika
- ½-1 tsp cayenne pepper
- 3 tbsp olive oil
- 200g preserved lemons
- 2 tsp lemon zest
- 2½ tbsp olive oil
- 1 tbsp harissa pasta
Method
- Remove the leg of lamb from the fridge.
- Mix the marinade ingredients together in a small bowl.
- Lay out two sheets of aluminium foil in a cross shape and then place two sheets of baking paper on top, also in a cross shape.
- Sit the lamb in the middle and run the marinade all over.
- Wrap it up and place in the fridge overnight.
- When you’re ready to cook, preheat your oven to 190°C.
- Place the wrapped lamb in a large baking dish and roast for 4 hours.
- Leave in foil for 15 mins before opening and pulling apart with two forks.
- Drizzle any juices from the cooking over the top.
- To make the sauce, rinse the preserved lemon well to prevent saltiness and chop finely.
- Place the lemon and other ingredients into a small dish and mix well.
- Serve the lamb with a dollop of the spicy sauce.
- Note: This sauce makes plenty but will store in the fridge. You can add harissa paste to the lamb marinade as well if you like it extra spicy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
